Snow pudding is a great recipe that dates back to pioneer days, when resourceful home cooks hankering for a treat had to rely on whatever they had. In fact, the first edition of Fanny Farmer's Boston Cooking School Cookbook, back in 1896, featured a recipe for snow pudding. My paternal grandmother, Ruth, a graduate of the Boston Cooking School, used to make it for me all the time when I was a kid. There was something magical about it.
A lifetime later, I still remember snow pudding with great affection. So why not dust it off and bring it back for spring, topped with one of the season's first fruits?
What makes snow pudding so foamy and light is all the air that gets beaten into it. If you own a stand mixer, you'll find that making this pudding is pretty simple. You also can do it with a hand mixer, though it will take a lot longer.
Here, I've sliced the strawberries, tossed them with a bit of sugar, and spiked them with a shot of orange liqueur. Of course, if you don't want the extra sugar and alcohol, you can leave them out. The strawberries pair beautifully with the pudding. So does any summer fruit: raspberries, blueberries, nectarines, plums and peaches.