Aunt Lulu's Australian Pudding Recipe
Welcome back to Sunday morning and the Old Cookbook Show! Today, we're diving into a 1919 Australian church cookbook, "Auburn Methodist Tested Recipes" from Melbourne, to try a historical dessert called Aunt Lulu’s Pudding. This recipe is a layered jam pudding made with simple ingredients like flour, butter, and milk, but it's a bit tricky to perfect. Along the way, we’ll compare cooking traditions between Australia and Canada, both shaped by British colonial roots but influenced by unique climates. If you have tips on perfecting the jam-to-cake ratio or know the family behind this recipe, let us know! Watch as I experiment with this classic dessert, and stay tuned for more vintage recipes from around the world.

Aunt Lulu's Pudding.
Mrs. Tuckfield.
Half lb. flour. 1/4 lb. butter or dripping, 1 egg, 1/2 pint milk, 2 tablespoons sugar, pinch of salt, 1 teaspoon cream of tartar, & teaspoon soda. Mix well together, then add egg and milk.
Beat well for a few minutes.
Butter pie-dish put in layer of mixture and layer of jam alternately until dish is full.
Bake in brisk oven for 20 minutes.
Turn out and sift with sugar.



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