I have some Fruit Pudding left and although it is nice with hard sauce I thought I’d try it with a different pudding sauce. I’m not sure chocolate will suit this pudding but I’m willing to give it a try. After all … it’s chocolate! The recipe with the misspelled or misprinted title was contributed by Florence Cook and for some reason it is called Chocoltae [sic] Sauce in the 1906 Berlin Cook Book.
Initially I thought the directions were clear until part way through making the sauce I realized the ingredients included flour but the directions didn’t indicate when it should be added. So here’s the way I made the sauce. I measured the milk into a saucepan. While it heated I mixed the cocoa powder and sugar together. I added the milk to the sugar/cocoa mixture and then put everything back in the pan. I separated the egg and added the vanilla to the yolk as I beat it. I put a tablespoon of flour in a bowl and added a tiny bit of cold water to it and then added the hot milk mixture to it a little at a time before putting everything back in the pan. I let it come to a boil and then added the egg yolk/vanilla combination. I stirred again on the burner for a minute before removing it and pouring it over a warm slice of Fruit Pudding. I think if I make this again, I would add the flour to the cocoa/sugar blend.
Florence Cook contributed another pudding sauce. I tried her lemon sauce back in February and discovered that she was one of the youngest contributors as she was just a teen. In 1911 twenty-one year old Florence E. Cook lives with her parents and her younger brother at 21 Church Street in Berlin Ontario. Florence works as a stenographer in a leather factory and her brother is a bank clerk at the Bank of Toronto. Her father is a fire chief and building inspector.
I’ve discovered chocolate sauce doesn’t go well with fruit pudding but it is an acceptable sauce. It is basically a chocolate pudding. Miss Cook’s lemon sauce was much better and might suit this pudding. I don’t think I’ll bother with this chocolate sauce even though it is quite easy to make. The chocolate flavour is mild and I think the egg is unnecessary. The flour is there for thickening but otherwise some sugar, cocoa, milk and vanilla are just fine.
1 cup milk, 1 tablespoon flour, 1 egg yolk, 1 tablespoon cocoa, 1/4 cup sugar, 1/2 teaspoon vanilla, heat the milk, mix sugar and cocoa in a bowl, stir into them the heated milk, put over the fire and stir constantly until it boils. Take from fire, add beaten egg yolk quickly and vanilla. Cook 1 minute longer. Serve hot.