Eat this pastry warm right out of the oven as a special fall brunch or snack on it all day long like I do!

Ingredients

There’s no skimping on the ingredients in this recipe. I pack the strudel with so much filling that it’s almost bursting!

Interestingly, this recipe contains no plums. The name may have come from the pre-Victorian use of the word “plums” as a term for raisins or the fact that it used to be more of a stew that contained prunes (more on that later).

It also isn’t what most Americans would think of as a pudding. American puddings are typically wet and milk-based, like chocolate pudding.

In Jess Touchette’s second contributor post, she shares the fascinating history of frosting and layer cakes. Read on…

In a recent post about 17th-century “biscuit bread,” I traced the centuries-long evolution of “cake” from sweetened, enriched bread to the light and airy confection that we know and love today. There, I noted that the increased availability (and affordability) of refined flour, refined sugar, and commercial leaveners like baking powder enabled 19th-century bakers to produce true, modern cake for the first time. Yet our story doesn’t end there, for two more mile-markers on the road to cake as we now know it remained.

This Tzimmes recipe (Tsimis recipe) is the Jewish answer to green bean casserole.

We skip the greens and the creamy soup and instead spend our holidays eating a sweet stew made with root vegetables, apples and pineapple (if you’re my mom), raisins, and other dried fruits.