How to Make: Baltimore Pudding

This post may contain affiliate links. Please read my disclosure policy for more info.

Welcome back to another historical recipe post! This month, I’m trying a ‘simpler’ recipe – Baltimore Pudding because I’ve been pretty busy and it feels like February is just zooming by. (For the record, February usually feels like the slowest month of the year to me.)

I put ‘simpler’ in quotation marks because while this recipe is simple, it’s simplicity is deceiving in that I was left scratching my head a couple of times trying to figure out how to pull this recipe off. But in the end, it seems to have worked. It’s not a super sweet bread, but between the vanilla and the little bit of sugar, it is a lovely addition to anyone’s morning coffee or afternoon tea.

One other note before I jump into this recipe – ‘Pudding’ as used here refers to a dish similar to what we now call British puddings. (What Americans call pudding – a creamy sweet dish usually served after the main meal – would have been called a custard in other places and in the past.) ‘British puddings’ are dishes that were traditionally steamed or boiled in a cloth, bag, or even animal intestine. Over time, some of these ‘puddings’ were baked instead of boiled or steamed and those recipes are where we get ‘Baltimore Pudding’ from.

Original Recipe:

1 cup sweet milk
2 cups flour
1 egg
3 1/2 teaspoons Cleveland’s Superior Baking Powder
1 tablespoon sugar
2 tablespoons melted butter
Vanilla or lemon flavoring

Bake half an hour.

My version:

1 cup milk (I used 2% in mine)
2 cups flour
1 egg
3 1/2 teaspoons baking powder
1 tablespoon sugar
2 tablespoons melted butter
Vanilla or lemon flavoring (I used 2 capfuls of vanilla extract)

  1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celcius).
  2. Mix the milk and flour together.
  3. Add the egg, baking powder, sugar and melted butter and mix into a sticky dough.
  4. Add flavoring and mix well.
  5. Butter liberally the pan or dish you want to use.
  6. Spoon the batter into the pan or dish.
  7. Bake until the center is fully cooked (45 minutes for a bread loaf pan)

A few things that make this recipe a little deceiving…

1) Sweet milk is an old term for what we call ‘milk’. It isn’t sweetened or condensed milk, but rather a term used to differentiate between the types of milk a cook, baker, or housewife might use, such as buttermilk, evaporated milk, or even types of yogurt.

2) How much flavoring? Honestly, I believe this was left up to the individual. You want a more subtle taste, use less. A more pronounced taste? Use more.

3) What do you do with the ingredients before baking? What temperature do you bake it at? In high school, I took some culinary/catering classes and one of the things I learned was that you mix the ingredients in the order that they are listed. Also, if a recipe doesn’t specify a temperature, use 350 degrees Fahrenheit, especially with baked goods. That advice has served me well when experimenting with historical recipes. In the case of this recipe, I probably could have upped the temperature. (350 F is the low end of a ‘moderate’ oven, which is what I usually see called for in old-timey, baked goods recipes, so I could have gone as high as 400 F.)

Baltimore Pudding Pictures

Ingredients for Baltimore Pudding
Ingredients for Baltimore Pudding
Dough for Baltimore Pudding in KitchenAid bowl with red and green striped baking spatula. The dough is super sticky.
SUPER sticky dough
Baltimore Pudding dough, unbaked, in a glass bread pan, in the oven
Baltimore Pudding before baking – I ended up having to spoon the dough in, as it wasn’t very pourable.
Baltimore Pudding, fully baked in glass bread pan. Middle slice is taken out, butter knife in its place. Post it note stating that it is indeed Baltimore Pudding
Finished product!

Questions? Comments?

Do you have any interesting old recipes that you like to make? Any favorite recipes involving place names? Any fun family recipes that are funky or unique? Let me know in the comments! And if you like what you’ve been seeing on Tenacious Genealogy – please subscribe to our email list. Not only will you stay up to date with the latest blog posts, but you’ll also get freebies such as ‘10 Tips For Starting your Genealogy’ and other fun ‘subscriber-only’ items.

Leave a Reply

Your email address will not be published. Required fields are marked *