Jiffy Pudding Cake
by Katie Holmes
Jiffy Pudding Cake aka "G Puddin' n Hoss Ass"
G PUDDIN' n HOSS ASS - history of the dish- then the recipie
You know how recipies are passed from generation to generation and one day you are 44 years old and you finally know the REAL HISTORY of this dish that virtually NOBODY has ever heard of?
Well, recently my favorite Aunt shared with me the story behind the dessert recipie that is sooooo yummy!
4 Generations have forever known this dish as being called "G Puddin' n HOSS ASS" It originally came from my GREAT GREAT Grandmother, lovingly called "MAMMY".
"Mammy" hailed from Memphis, Mississippi and later in life moved to Tennessee and then moved "up north" to Paducah, KY (where I am from).
Mammy was a VERY religious god loving woman. As close to a saint as they come. She NEVER uttered a swear word nor talked badley about another human being.
She had several kids and one of them had 13 kids of their own. My Maternal Grandfather was one of her Grandkids. All of these kids always wanted a bowl of Mammy's G Puddin and Hoss ASS.
(in hindsight, I think they got a chuckle out of hearing her say the word "ASS" because that certainly would not be a word she would use)
Two weeks ago I learned the true title of the dish is Jiffy Pudding Cake with Hot Vanilla Sauce.
She talked with such a southern Mississippi drawl and she talked fast, that it truly sounded like she was saying
G Puddin n Hoss Ass.
So... are you tempted at this dish that serves 5-6 people (I double the recipie because my 3 kids can't get enough.
OK... first of all, we used to make this with the JIFFY brand single layer Devil's Food cake mix in the blue box. I haven't been able to find it in over a year, so I buy any brand of Devil's Food Cake mix (which makes 2 pans full of cake) so... if you decide to make this ... double the Hot Vanilla Sauce.
READY????THIS IS SO EASY
Bake your cake according to the directions on the box. When Cake is done. Set aside to cool.
HOT VANILLA SAUCE
In a small to medium sauce pan Mix 1/3 Cup Sugar with 1TBSP flour with a wire wisk.
Slowly add 1 beaten (at room temperature) EGG YOLK a pat (1/2 tsp) of real butter and a cup of milk.
Whisk on medium until it begins to boil. Stir continuously until the boil rolls. Remove from heat. Stir in 1 teaspoon of Vanilla. You may return it to the burner briefly to keep warm but watch it or it will scald. It should have the consistency of a thin (but not runny) custard/pudding)
Cut cake in 2-3" squares and serve in small dessert bowls and pour 1 ladle full of sauce over it and serve warm. We use a spoon to get every last drop!
PLEASE TRY IT let me know what you think!
Isn't the story the funniest revelation!!!