Vinegar pie is a dessert that was served during hard times as the ingredients were inexpensive and usually in the cupboard. I’ve read that it’s making a comeback at hip regional restaurants, but since I don’t live close to any of them and  we can’t reasonably eat an entire pie by ourselves, I decided to try this pudding instead.

“An old-timer among hot baked desserts, this recipe took honorable mention in Chatelaine’s tenth search for Fifty Favorites.” Which means it didn’t make it to the top fifty, but it’s still delicious even though I forgot to add the butter and the vanilla to to be the sauce.

Be the first on your block to serve Vinegar Pudding, you’ll be right on trend.

From the Chatelaine Cookbook, The Definitive Canadian Cookbook, 4th ed. 1969

Vinegar Pudding

1/2 cup each, table molasses, brown sugar and washed raisins

3 tbsp. butter

1 1/2 cups boiling water

1 tbsp. apple cider vinegar

1/4 tsp. nutmeg

1/2 tsp. vanilla

1 3/4 cups sifted all-purpose flour

2 1/2 tsp. cream of tartar

1 1/2 tsp. soda

1/4 cup butter or shortening

1 egg, beaten

1/3 cup milk

Preheat oven to 400°F.

Mix first eight ingredients in an 8 inch square baking dish and heat in oven for 5 minutes.

Sift the next four ingredients into a bowl. Cut in butter as for pie crust. Mix the egg and milk together and stir into the dry ingredients to make a soft dough.

Roll out into a square 1/2 inch thick, and cut into strips, 2 1/2 inches long. Place in the hot sauce and bake for 25 minutes. Accompany with rich pouring cream.