Puddings and Deserts

Orange Pudding

Puddings were very popular in colonial days. We have included here several pudding recipes. The first one has been a big hit. We used a typical orange from the grocery store. A Seville orange would be tarter.

Gingerbread Cakes

Molasses was considered good for coughs and ailments of the chest in the 17th and 18th centuries. Treacle or molasses is the thick uncrystalized syrup byproduct of sugar refining. The next time you have a cold, make sure you try this cure!

These are cookies, but this term was not used until very late in the 18th century. A well stocked kitchen of the 18th century would have had cutters of various shapes to cut out the cakes.


Here is a recipe for what Hannah Glasse calls a cheesecake, but it is not like our modern cheesecake. It is another variation on the ever popular colonial egg pudding.

Quaking Pudding

This recipe is always a surprise to our visitors. It really does work! Buttering the bag seals it and the pudding does not leak out. If it is a hot day, wait to butter the bag until you are ready to add the pudding or the butter will melt and the pudding will leak. If you cook it over an open fire, don’t let the bag catch fire! We used a bag stitched from linen material, a likely choice for a colonial housewife.

Corn Pudding

This pudding does not use a pie crust.

Pound Cake

Apara made this for our last encampment and it was scrumptious! But she suggests using a modern mixer rather than beating it for an hour with your hand. Possibly the “by-hand” method was used because the heat from your hands would helped soften the butter.