Snow Pudding: A Family Tradition

by Anevay Darlington / Dec 27, 2016 / 0 comments

In my family, Snow Pudding is a must. It’s a tradition… and a very good one, in my opinion! What can go wrong with lemony, custardy, sugary goodness? This year, I actually joined in on making it (instead of watching my nana from the sidelines, impatiently waiting for it to be done).

Me and my nana

Me and my nana

My nana wrote this: Back in the 1950s I grew up in Cranston, RI, living 5 blocks away from my Nana and Grampa Faubert. My older sister and I often spent our Sunday afternoons with our grandparents for dinner at their little house on Blackamore Avenue. Their mahogany dining room furniture now resides in my home, serving as a constant reminder of those wonderful memories with my grandparents. Nana was a wonderful cook, and one of the special desserts that she made only at Christmas time was her Snow Pudding, which became a favorite of mine. Over the years, it became a Christmas tradition in our family that still continues.

Nana and her nana

Nana and her nana

It’s really cool to think that I’m not just collaborating with my nana when I make this, but with her nana as well.

Now for the monumental pudding recipe…

Snow Pudding Recipe


Snow Pudding Recipe


2 packages unflavored gelatin in ½ cup cold water

Add ½ cup fresh lemon juice (approximately 2 lemons)

2 cups sugar

2 cups boiling water

Refrigerate and let gel until syrupy and starting to set.


Beat 5 egg whites (reserve yolks for custard sauce below) until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white. Rinse a 1-½ to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with light custard sauce.


Light Custard Sauce Recipe

In a double boiler or over low heat, heat 1 quart of milk (I use low-fat milk). Slowly add 5 egg yolks (beaten fluffy), then ½ cup sugar and a pinch of salt. Heat mixture, stirring, then remove about ¼ cup and dissolve 2-½ tablespoons cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10-15 minutes). Let cool, then add 1 teaspoon vanilla.


Makes 12 servings.


Personally, Snow Pudding is more about the family connection then anything (although the taste is pretty good too) - it’s a tradition that brings me and my family lots of happiness and warmth!


Make this pudding your tradition for Christmas and New Year’s!




Anevay Darlington is a member of the Youth Travel Blogging Mentorship Program


Photos courtesy and copyright Anevay Darlington