Pudding course around 1950 (memories of...)

They all sound delicious to me!

I don’t know what you’re complaining about, OP. I’d eat all these to a band playing!

I didn’t experience school dinners until the mid 60s and they were generally quite good, if a little unexciting. They were made on the premises, not delivered in big containers.

I don't have a sweet tooth and loathed all the puddings of my childhood including all those mentioned in the OP. I did love apple pie and custard though which I could have eaten over and over again. I just loved the flavour of the cloves that were always lurking somewhere. I also loved rhubarb crumble.

While my friends were tucking into things like tinned peaches and evaporated milk and jam tart, I would long for a stick of celery.

We had shortbread and pink.custard at school. Shortbread was so hard it was called concrete. Also Apple tart, any milk pudding, peasants pudding, syrup sponge. All of course with custard

When did Vienetta become popular. My mum thought it the height of sophistication. ?

All of the above would be welcome here. Thinking now of warm custard and sliced banana or my Mum’s jam sponge pudding ?

My Mum's apple pie and custard. We sometimes had ice cream with it if it was pay day!

I remember a pudding I used to have at school called Gypsy Tart. Pastry filled with evaporated milk I think whisked with something. I loved it and have never seen it since. I hated school dinners but cheered up once I saw it was Gypsy Tart for pudding!

My parents filled the kitchen table with fruit pies my dad grew the fruit. All the puddings mentioned tapioca and rice baked in the oven. I still make these old fashioned puddings better than any fancy cake any day.

Clootie dumpling with custard and depending how big a dumpling she had made we had a slice fried in bacon fat with bacon and eggs for Sunday breakfast ,Apple pies or apple sponges were a regular on the menu and rice pudding made with full fat milk and cream ,she made huge panfuls of it often 8 or ten pints of milk ,fruit saundaes when the ice cream van arrived at the right time for dinner ,ice cream tinned fruit cocktail and cream.
School dinners were made in the convent kitchens and were fab ,semolina and jam,sponge cake with icing and sprinkes with custard ,chocolate sponge with chocolate sauce ,gypsy tart that was afavourite

redhea Gypsy tart is just brown sugar and evaporated milk whisked into a thick foam and baked ina shortcrust case

Gypsy tart is evaporated milk and loads of brown sugar. Never been able to eat it as it is tooth rottingly sweet.

Gypsy tart tooth destroying but absolutely delicious.

Our house specialty in the 1950s was the boil-in-the-tea towel suet 'sinkers'. Suet spotted dick was frequent, wrapped in a dedicated white cloth, tied with string each end like a Christmas cracker and safety-pinned along its length. Memorably slimy.

But hey, Mum, what I wouldn't give for you to be with us again , making it in your own inimitable style?

The best thing ever was Manchester tart. Also liked chocolate sponge and pink custard.

I remember all these but probably the worst of all was a duet pudding boiled in a cloth the served with jam or syrup. No wonder I was such a fat child. We had pudding of some sort everyday...wouldn't dream of that now

I ate rice pudding nearly everyday for 3 yrs when at boarding school..loved the skin. The alternative was usually a suety pudding like spotted dick or jam roly poly! If it was a fruit crumble then I chose that!

I didn’t much like puddings much but my grandmother used to make a baked rice pudding using flaked rice and a little nutmeg. It smelt wonderful and was such a treat!

My diabetic grandad used to eat egg custard, which I didn't like at the time. I love it now.

School puds, loved and hated them. Sponge apple pudding with custard my favourite but the one I hated we called River Thames mud! It was chocolate blancmange, very slimy. Loved the pies but hated frogspawn (tapioca).

My mother made wonderful puddings with fruit from the allotment and eggs from our chickens. Custard tart with nutmeg, blackcurrents stewed and served with light as air sponge and custard, pancakes with raspberries. Wish I could cook like her!

The pudding we dreaded was stewed apricots, there were always loads of dead ants floating in the juice. We called it stewed ants.

I would happily devour rice pudding and extra helping of skin whenever I could. Similarly, rhubarb crumble and apple tart, cherry clafoutis, clootie dumpling, upside down pineapple cake. What I would turn down though is, ice cream! Bleurgh

I have been serving Alpro single cream with pudding for years and no one has yet noticed the difference to full fat cream.

No schoo dinners here but my mums speciality was bread and butter pudding with home made custard. I have tried it in lots of places since but none measured up to hers. We had dessert after dinner every day including rice, semolina but no bought reats or fizzy drinks so none of us were overweight

My Dad grew rhubarb at the bottom of the garden. I was often the one sent to pull it. I loved stewed rhubarb and custard.
My Mother used to make spotted dick too. She put the mixture in a pudding basin, and boiled it in a pan on the rayburn. Yummy.
At school, I was fortunate. Being a pudding lover I used to be given the puddings my friends didn't like. My favourites were chocolate pudding with chocolate sauce, Manchester tart and something Mrs Sampson (the school cook) called apple crisp. It was stewed apple under a crispy topping made with cornflakes, syrup and butter I think, it was served with custard. I was the only one who actually enjoyed the school tapioca pudding, or frogspawn as we called it.