Sugar Pudding
A sweet and fluffy sugar pudding with a rich vanilla or lemon flavor, perfect for warm dessert servings and customizable with toppings or berries.
Ingredients
Instructions
- Beat the eggs until well combined.
- Add sugar and blend thoroughly.
- Alternate adding flour and milk, blending after each addition until smooth.
- Add vanilla or lemon flavoring and softened margarine.
- Mix everything well until combined.
- Pour the batter into a greased 9 x 13-inch dish or pan.
- Bake at 400°F until the pudding is done and golden around the edges.
- Cut into squares and serve warm.
- For variety, top with your favorite frosting or toppings.
- Serve with sweetened canned blackberries or your preferred fruit.
Tips & Substitutions
For a lighter texture, beat the egg whites separately until stiff peaks form and fold them in at the end. You can substitute half of the sugar with honey or maple syrup for a different flavor profile. If you're out of margarine, unsalted butter works perfectly. Experiment with flavors by adding a pinch of cinnamon or nutmeg to the batter for a unique twist.
Serving Suggestions
Serve the sugar pudding warm, topped with sweetened canned blackberries or fresh fruit for a delightful contrast. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added indulgence. For an extra treat, try drizzling with chocolate sauce or serving alongside Applesauce Cocoa Cake for a delicious dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place squares in a microwave-safe dish and cover loosely with a damp paper towel. Heat in short increments until warmed through, being careful not to dry it out. Alternatively, warm in an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar Pudding contains roughly 1271 calories, with 14g protein, 127g carbohydrates, and 51g fat. It is an excellent source of iron (35% of the Daily Value) and protein (29% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To maintain some lightness, consider using half whole wheat and half all-purpose flour. This adds more nutrients while still keeping the pudding enjoyable.
How long should I bake the pudding?
Bake the pudding at 400°F for about 25-30 minutes, or until it’s golden around the edges and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to prevent overcooking.
Can I make this pudding ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the dish and baking. This is a great way to save time, especially if you're serving it for a gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).