There have been a few comments comparing this recipe to an earlier Québécois recipe called Pouding-Chômeur (unemployed pudding or poor man pudding): th-cam.com/video/dZm_HBeOTko/w-d-xo.html
That was my thought right away. Glen, you introduced me to Poudin Chomeur - and I fell in love with it! I have since introduced it to family and friends.
Buckwheat is not a large commercial crop, it is primarily used as a cover crop at the end of the season which may or may not allow blossoming, the one advantage it does have for bee keepers is that it flowers right up to freeze, so the bees can make honey where they would traditionally not have flowers to work. Buckwheat being such a strong flavored honey is not popular with consumers for table use, so most bee keepers just leave it in the hive for the bees to over winter with taking the more saleable honey to market.
this concoction is actually new to me.. I was gobsmacked by the quantity of liquid on top of the "pudding batter" the possible combinations of sweet/acidic/fruit are endless.
My mom had books of recipes she collected from newspapers and magazines. When I went through her cakes recipes, I discovered that there were somewhere around 10 recipes for a chocolate saucing cake - virtually identical recipes, but with different names. Mom liked chocolate, so every time she ran across one of these recipes she’d try it, like it, and cut it out and put it in her book. I guess it never occurred to her that just because it was a different name it wasn’t necessarily a different recipe.
I really luv your channel, it combines my favorite subjects cooking and history/genealogy! I inherited a very similar recipe from my adopted grandmother (her father was born in Quebec c1836) "Pouding Chomeur" or Poor Man's Pudding and has been a favorite in our family for generations. Thank you for sharing the wonderful treasures you discover!
The texture of this reminds me very much of a dish my mother used to make that was delectable. Called Brownie Pudding. ON a cold winter day, nothing was more delightful than coming inside to the aroma of warm chocolate.
There used be a Betty Crocker mix called Pudding Cake, that called for pouring hot water on the batter before baking. The chocolate version tasted like chocolate cake with chocolate sauce on the bottom. Haven’t seen it in many years
I love buckwheat honey,too. I have used it in place of molasses when I ran out of molasses at Christmas. It worked very well. Thanks for another great recipe.
I agree. Buckwheat honey is wonderful. I found it at our local farmer's market. The first time I tore through a jar of honey. This recipe book sounds interesting.
We call this a Quick pudding because it is self-saucing pudding and use brown sugar instead of honey. My family likes it with chocolate chips instead of currents.
I have been making recipes from the depression for a Museum . . They often used , larger pans to stretch the serving sizes . They were brilliant feeding family’s on so little
Looks perfect for our xmas New year summer holidays. Almost like my nanas Australian lemon delicous puding.Anyway love your retro & older baking shows.
Yum!! When my husband and I were in those first, broke years we used to love to buy the Sauce'n Cake boxed mixes from the local store for a nice treat once in a while. I love these recipes!!
The thing that strikes me about this is the now-archaic use of the term "pudding" here, in what we now would assume is an exclusively non-US use of the term. This is still a pudding in the UK sense of the word, and here it is in an American recipe. Language shifts in action!
They aren’t - as Glen mentioned they are a different plant altogether. Commercial growers like Sunkist use small sweet grapes instead, and call them “Zante Currants” on the box. Fresh currants are tart and contain small seeds, maybe that’s why I’ve never seen them dried.
I would have upped the lemon flavor by replacing part of the water with the juice of that lemon. My mother used to make both lemon pudding cake and hot fudge pydding cake.
I've never heard of this before, but is sounds good. Especially with cream. I purchased black honey once and it was delicious, but I've never been able to find it again.
this looks really good says this honey loving gal! on a side note...i usually screenshot when shown info pages out of these old cookbooks...quite interesting that quite a paragraph written about how great honey is for infants and even added to formulas...it actually wasn't until 1978 when the advisories to abstain from feeding honey to babies till after 1 year old due to the risk of infant botulism...wonder how many babies may have contracted it over the course of time before then and there was never a connection made to honey in those cases...nerds like me notice this stuff 😁
A going-away treat for your feet! Come on, DKA. Looks yummo. I agree with a previous commenter, I'd use cranberries and orange zest, maybe some orange crystal light powder in there too and cut out some of the table sugar.
Too Funny, just last night I made a pecan cobbler. Pecans mixed in melted butter, the cobbler batter poured/spooned over the pecans, brown sugar sprinkled over the batter, and boiling water poured over everything, NO mixing as you build the layers, baked for 45 min. I was very worried how it would turn out. It actually turned out pretty good. Somehow the pecans, water, and brown sugar cooked into a gooey filling, and the batter cooked and mostly floated to the top.
Glen! 😎👍👍You eat buckwheat honey? I didn't think people even knew about it😯 We are done to the last quarter of our 1 liter jar😢 Very hard to find. Amazing must try recipe, like all your recipes!🎉🤯🤙🤙
I've never heard of this pudding before but I might have to try it.. I think I can mostly "keto" it. I was going to make shortbread, but I think now, pudding! I have elderberry's..and they go so well with honey. hmmmm *"goes to find pencil and paper*. I need to be able to scratch things off as I go.
Hi Glen, I enjoy watching your videos and the history behind many recipes. Can you do a video about Italian wedding soup if you have not done one already. I would love to know about its origins and variations. I know what my Sicilian grandmother made although she did not call it wedding soup. it was just chicken soup with meatballs. please and thank you
I was so happy to get buckwheat honey this year at the Manitou honey, garlic, maple syrup festival this year. (Manitoba)I agree can’t always get it, when talking to the producer he said as soon as he heard someone had planted buckwheat he zipped over to see if he could put hives up.
90% sure this is a ENE German recipe. My Oma Suedmeier made something very similar. She called it coffee cooking. It was seasonal and you used what was on hand.
I know this as a "Sponge Pudding". Lemon is the best flavor as far as I'm concerned but there is also a chocolate version. Sometimes also called a "self-saucing" something or other.
Your downtown honey? Is there a large botanical garden, or park nearby? Unless it is an area where everyone has window planters full of annuals, those bees are working hard to make honey, or they are being fed a lot of sugar water or sugar board. I live in ground zero of the Almond growing part of California, so almond honey (with some light crossing with peaches, cherries and walnuts) is what all of the local source honey is. This recipe would be interesting if you used Sorghum syrup in place of the honey. Maybe diced up dried apricots in place of the currants.
I just made my very first bread pudding, to which I added WAY too much sugar. I wish I had known about this trick with lemon zest. I think it might have made my pudding somewhat more bearable to eat. 😖
The lemon and chocolate versions seem to be the most popular- have seen recipes in Sunset and Cooks Illustrated. There’s even a chocolate cake topped with vanilla custard version that uses the same inverted batter idea.
Is the American Honey Institute even a thing? I googled it and found an American Honey Tasting Society, but if the American Honey Institute ever existed I guess it has since ceased to exist. I wonder how it started and what happened to it..?
CREAM is always good on stuff! So this is really a "Bread Pudding"????🤔 I love Honey! Got to get more! Honey and Cream! " The land of CREAM and HONEY!💪🏻👊🏻👋🏻✌🏻
I'm kinda upset with you Glen. I saw the recipe for the Honey Steamed Pudding. It looked interesting. BUT I couldn't see the whole thing. PLEASE do a video on that one or put a screenshot of it in the comments. I'm always looking for new and different recipes for the holidays. Thank you.
There have been a few comments comparing this recipe to an earlier Québécois recipe called Pouding-Chômeur (unemployed pudding or poor man pudding): th-cam.com/video/dZm_HBeOTko/w-d-xo.html
Absolutely. I still make my mother-in-law's recipe and the sauce is 50-50 water and maple syrop
That was my thought right away. Glen, you introduced me to Poudin Chomeur - and I fell in love with it! I have since introduced it to family and friends.
I think this with dried cranberries and orange zest instead of lemon would be outrageous!
That would be a great combination!
One of my favorite things is watching Glens body language when he tries food. When he moves/dances around you know it's going to be good.
Buckwheat is not a large commercial crop, it is primarily used as a cover crop at the end of the season which may or may not allow blossoming, the one advantage it does have for bee keepers is that it flowers right up to freeze, so the bees can make honey where they would traditionally not have flowers to work. Buckwheat being such a strong flavored honey is not popular with consumers for table use, so most bee keepers just leave it in the hive for the bees to over winter with taking the more saleable honey to market.
That is great to know, thanks.
Looks to me like you could increase the "cake " portion by at least 50% and still have plenty of sauce. And YES cream!
this concoction is actually new to me.. I was gobsmacked by the quantity of liquid on top of the "pudding batter"
the possible combinations of sweet/acidic/fruit are endless.
These kinds of puddings are widely prevalent here in Australia, we just call them self saucing puddings
I dated someone like that… I think Australian, too…
@@LukeEdward😂😂😂😂
I was just coming here to say that 😁
My mom had books of recipes she collected from newspapers and magazines. When I went through her cakes recipes, I discovered that there were somewhere around 10 recipes for a chocolate saucing cake - virtually identical recipes, but with different names. Mom liked chocolate, so every time she ran across one of these recipes she’d try it, like it, and cut it out and put it in her book. I guess it never occurred to her that just because it was a different name it wasn’t necessarily a different recipe.
I really luv your channel, it combines my favorite subjects cooking and history/genealogy! I inherited a very similar recipe from my adopted grandmother (her father was born in Quebec c1836) "Pouding Chomeur" or Poor Man's Pudding and has been a favorite in our family for generations. Thank you for sharing the wonderful treasures you discover!
Just made this with cinnamon in both the cake and sauce, plus a teaspoon of rum extract. Smells divine!
Urban honey often tastes amazing due to the wide variety of flower species available in gardens compared to the monoculture of farmland honey
Ha, ha! Julie, "I've got some left..." Glen keeps talking, no cream for Jules! This looks nice. Have a blessed day 💖✝
Are they married? Glen can give her cream later.
The texture of this reminds me very much of a dish my mother used to make that was delectable. Called Brownie Pudding. ON a cold winter day, nothing was more delightful than coming inside to the aroma of warm chocolate.
There used be a Betty Crocker mix called Pudding Cake, that called for pouring hot water on the batter before baking. The chocolate version tasted like chocolate cake with chocolate sauce on the bottom. Haven’t seen it in many years
I love the Old Cookbook Show so much.
My mother in law made this...but the sauce was made with brown sugar. She called it Hasty Pudding.
The second you poured the honey/water mixture over the cake, I said to myself, "Saucen cake." 😄
I bet putting some lemon juice into the sauce in place of some of the water would have been a nice boost to the lemon flavor.
I was thinking the same. Juice the lemon used for the zest, and use the juice to replace some of the water.
Can I just say, that is an enormous lemon!
I would love to see more recipes from this cookbook.
Keep up the great work! Love the show and it's format. Honey recipe looks delicious.
I love buckwheat honey,too. I have used it in place of molasses when I ran out of molasses at Christmas. It worked very well. Thanks for another great recipe.
Going to try this, and will juice that lemon and use it to replace some of the water in the sauce. Thanks for sharing this, folks! 💚
"... juice that lemon and use it to replace some of the water...."
Hey, that sounds like a great idea.
I’m so disappointed the lemon got lost. I love currant and lemon.
Maybe juice the lemon into the honey and cut back on the water a smidge? IDK
Great idea itzel.
There is a great lemon self saucing recipe from irish times newspaper if you google it.
Exactly what I was thinking!
I agree. Buckwheat honey is wonderful. I found it at our local farmer's market. The first time I tore through a jar of honey. This recipe book sounds interesting.
We call this a Quick pudding because it is self-saucing pudding and use brown sugar instead of honey. My family likes it with chocolate chips instead of currents.
I too LOVE buckwheat honey. I bought 3 jars this past summer from Jim's Honey at the Rosseau summer market.
We used to eat a lot of cakes like that when I was a kid, my Mom made them in the 1960s and 70s
If you use a strongly ginger ice cream, I bet that would be amazing.
YES YES YES Buckwheat honey!!!!! It’s the best, and so hard to come by here in Australia😢
I have been making recipes from the depression for a Museum . . They often used , larger pans to stretch the serving sizes . They were brilliant feeding family’s on so little
I have a large collection of 30’s cookbooks and as well as personal recipe collections from the period. What museum is are you doing this for?
Looks perfect for our xmas New year summer holidays. Almost like my nanas Australian lemon delicous puding.Anyway love your retro & older baking shows.
Yum!! When my husband and I were in those first, broke years we used to love to buy the Sauce'n Cake boxed mixes from the local store for a nice treat once in a while. I love these recipes!!
Me too, was a treat.
The thing that strikes me about this is the now-archaic use of the term "pudding" here, in what we now would assume is an exclusively non-US use of the term. This is still a pudding in the UK sense of the word, and here it is in an American recipe. Language shifts in action!
Yes! Though still around in: Indian Pudding, bread pudding, Christmas pudding
That sounds yummy. Comfort food. Thanks Glen.
Excellent. Going to share with my daughter, she is the American Honey Queen.
Hi Glen, please, show us more on the exchange sugar/honey theme!
Thanks for another great show Glen !
I always learn something when I watch Glen and Jules. I never new that currants were a type of grape.🍇
They aren’t - as Glen mentioned they are a different plant altogether. Commercial growers like Sunkist use small sweet grapes instead, and call them “Zante Currants” on the box. Fresh currants are tart and contain small seeds, maybe that’s why I’ve never seen them dried.
I would have upped the lemon flavor by replacing part of the water with the juice of that lemon.
My mother used to make both lemon pudding cake and hot fudge pydding cake.
My Grandparents kept bees for honey to preserve fruit. Especially helpful during the WW2 years when you had to use coupons for sugar
I'm so trying this! How intriguing!
luv these sauce cakes, been making few of these since childhood with old fashion recipes handed down in our family
Creme fresh or butter on top would be fabulous
Yum. Thanks.
I liked all comments, from both folks
If you’re looking for a good and robust flavored honey, try Florida palmetto… a little goes a long way but it’s absolutely delicious and unique.
I've never heard of this before, but is sounds good. Especially with cream. I purchased black honey once and it was delicious, but I've never been able to find it again.
Yaaahhh, another recipe from the old cook book!!
sorry... I just get so excited to see posts from my favorite TH-camrs!!
Thank you
It reminds me of a photo I saw in National Geographic
Bees next to a Candy Factory were producing neon coloured honey. Red. Blue Green 😂
This looks so good!
this looks really good says this honey loving gal! on a side note...i usually screenshot when shown info pages out of these old cookbooks...quite interesting that quite a paragraph written about how great honey is for infants and even added to formulas...it actually wasn't until 1978 when the advisories to abstain from feeding honey to babies till after 1 year old due to the risk of infant botulism...wonder how many babies may have contracted it over the course of time before then and there was never a connection made to honey in those cases...nerds like me notice this stuff 😁
I was just looking at that 0:47 and wondering what physicians today would think of recommending honey to infants!
I make a pudding which is very similar to this one except that instead of honey I use golden syrup. I'm in the UK.
I love golden syrup
A going-away treat for your feet! Come on, DKA. Looks yummo. I agree with a previous commenter, I'd use cranberries and orange zest, maybe some orange crystal light powder in there too and cut out some of the table sugar.
Too Funny, just last night I made a pecan cobbler. Pecans mixed in melted butter, the cobbler batter poured/spooned over the pecans, brown sugar sprinkled over the batter, and boiling water poured over everything, NO mixing as you build the layers, baked for 45 min. I was very worried how it would turn out. It actually turned out pretty good. Somehow the pecans, water, and brown sugar cooked into a gooey filling, and the batter cooked and mostly floated to the top.
We would call that a self-saucing pudding here is Australia.
Glen! 😎👍👍You eat buckwheat honey? I didn't think people even knew about it😯 We are done to the last quarter of our 1 liter jar😢 Very hard to find. Amazing must try recipe, like all your recipes!🎉🤯🤙🤙
Maybe the makers of “high levulose corn syrup” should start calling it “corn honey” 😆
Hi Glen -In Manitoba we call this pudding --Poor Man pudding
That looks like something I should try while visiting family later this year. Just so I don’t eat it all myself!
Here in Missouri the strong flavored honey is produced by bees that feed on Spanish Needles (Bidens Bipinnata).
I've never heard of this pudding before but I might have to try it..
I think I can mostly "keto" it.
I was going to make shortbread, but I think now, pudding!
I have elderberry's..and they go so well with honey. hmmmm
*"goes to find pencil and paper*. I need to be able to scratch things off as I go.
Looks good.
Hi Glen, I enjoy watching your videos and the history behind many recipes. Can you do a video about Italian wedding soup if you have not done one already. I would love to know about its origins and variations. I know what my Sicilian grandmother made although she did not call it wedding soup. it was just chicken soup with meatballs. please and thank you
I was so happy to get buckwheat honey this year at the Manitou honey, garlic, maple syrup festival this year. (Manitoba)I agree can’t always get it, when talking to the producer he said as soon as he heard someone had planted buckwheat he zipped over to see if he could put hives up.
I planted buckwheat this fall for my 🐝 here in NC. It was over $100 for a 50 lb bag of seed. That may be y no one has buckwheat honey.
As soon as you said the cake is at the top and the sauce sank to the bottom, i thought "Sauce N Cake ", and then Julie said the same thing lol
You have to taste and enjoy thinking about the time this was eaten in..right !
Currently having honey with my coffee. Sooths throat nicely. Bloody covid.....
Buckwheat honey is the best!
90% sure this is a ENE German recipe. My Oma Suedmeier made something very similar. She called it coffee cooking. It was seasonal and you used what was on hand.
0:46 Argh. No matter what that book says DO NOT give babies honey. Look up the specifics, but at least wait until they are a year old.
Love your videos, after bingeing for a few days, I knows Glens answer before he says anything. Tasty food dance. Would 50/50 rum/water work aswell?
This would be good with Clover or Knapweed honey, and dried cherries instead of raisins
I also really like buckwheat honey, but a little does go a LONG way. I would more closely liken it to a dark molasses than regular honey.
Shoveling it in..... ice cream? Plain cream makes more sense.
Unsweetened whipped cream is my go to for anything excessively sweet it really helps to tone it down. I espceially use it on pecan pie.
I bet thats lovely with creme fraiche/ greek yoghurt..a bit of tang.
I know this as a "Sponge Pudding". Lemon is the best flavor as far as I'm concerned but there is also a chocolate version. Sometimes also called a "self-saucing" something or other.
Betty Crocker boxed version used to be called Pudding Cake
Your downtown honey? Is there a large botanical garden, or park nearby? Unless it is an area where everyone has window planters full of annuals, those bees are working hard to make honey, or they are being fed a lot of sugar water or sugar board.
I live in ground zero of the Almond growing part of California, so almond honey (with some light crossing with peaches, cherries and walnuts) is what all of the local source honey is.
This recipe would be interesting if you used Sorghum syrup in place of the honey. Maybe diced up dried apricots in place of the currants.
Toronto has large urban parks and ravines - but these hives were smack dab in the centre of the downtown core. They are feeding on whatever is around.
!ALGORITHM!
I just made my very first bread pudding, to which I added WAY too much sugar. I wish I had known about this trick with lemon zest. I think it might have made my pudding somewhat more bearable to eat. 😖
Can you replace honey with Silan (date syrup)?
Very reminiscent of pouding chomeur or poor man's pudding cake as the English call it.
Does some fruit (e.g. fresh stone fruit or apple) on the bottom of the dish work in sauce and cake?
It’s not for me to choose which recipes you do, but I noticed there is no pumpkin spice in this recipe?
Oh oh....the cousins got put on notice
As a second generation American ... I have never seen nor heard of such a thing 😆
The lemon and chocolate versions seem to be the most popular- have seen recipes in Sunset and Cooks Illustrated. There’s even a chocolate cake topped with vanilla custard version that uses the same inverted batter idea.
yummo
Is the American Honey Institute even a thing? I googled it and found an American Honey Tasting Society, but if the American Honey Institute ever existed I guess it has since ceased to exist. I wonder how it started and what happened to it..?
I saw "American Pudding", so I was expecting a custard pudding or 'Jello' pudding type dessert.
Do you more commonly refer to fructose as levulose in Canada? I'm in America and had never heard that, had to Google it.
No - it was more of a joke about how language can be used to 'hide' what is sitting in plain sight.
CREAM is always good on stuff! So this is really a "Bread Pudding"????🤔 I love Honey! Got to get more! Honey and Cream! " The land of CREAM and HONEY!💪🏻👊🏻👋🏻✌🏻
My glucose meter just exploded.
Whipped Cream with no sugar with a citrus extract?
I'd be tempted to make the cake part with less sugar if the recipe as given is too sweet.
I'm kinda upset with you Glen. I saw the recipe for the Honey Steamed Pudding. It looked interesting. BUT I couldn't see the whole thing. PLEASE do a video on that one or put a screenshot of it in the comments. I'm always looking for new and different recipes for the holidays. Thank you.
💕
Honey, Honey ABBA.
its a sauce n' cake ... but without using an egg
Make this a with brown sugar. We called it “poor man’s pudding”. And no lemon
Maple syrup - Pouding-Chômeur (unemployed pudding): th-cam.com/video/dZm_HBeOTko/w-d-xo.html