Steamed Molasses Raisin Pudding. A very long time Newfoundland favorite that’s straightforward to make and is scrumptious served with our recipe for easy butterscotch sauce.
Steamed Molasses Raisin Pudding
Initially revealed June 2016.
This molasses raisin pudding recipe took place as a result of somebody requested me for a easy butterscotch sauce recipe. I got down to publish the butterscotch sauce recipe and realized that I wanted one thing to pour the sauce over for a photograph.
Then, I remembered that I had all the time meant to publish a recipe for one in all my favorite conventional steamed puddings. I set to work to whip up this molasses raisin pudding in just some minutes.
The hardest half about this recipe is ready for it to prepare dinner fully within the steamer. This one was cooked in Spouses Grandmothers steamer that we nonetheless use right now.
Don’t fear for those who haven’t received a correct lined steamer, the recipe consists of various recommendations like a plain Pyrex bowl.
Steamed Molasses Raisin Pudding a.ok.a. Newfoundland Molasses Duff
Duff or pudding?
In our household as in lots of different Newfoundland households we might have referred to as this a “duff” though pudding is usually used as nicely. This recipe, cooked in a steamer, would have been extra dessert oriented and infrequently served with a candy sauce like this one.
Others, like my Grandmother’s Figgy Duff, might need been served on the plate as a aspect dish with a Sunday roast dinner.
I usually make this quaint favorite on the holidays. However it may be made 12 months spherical as an quaint consolation meals dessert.
You will discover my recipe for The Finest Butterscotch Sauce right here. It goes amazingly nicely with this pudding.
The Finest Butterscotch Sauce Recipe
For those who’d prefer to see extra historically impressed recipes from our province, please take a look at this assortment on a few of our Most Common Newfoundland recipes.
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Steamed Molasses Raisin Pudding
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Prep Time:
20 minutes
Cook dinner Time:
2 hours
Complete Time:
2 hours 20 minutes
Steamed Molasses Raisin Pudding – a very long time Newfoundland favorite that is straightforward to make and is scrumptious served with our recipe for easy butterscotch sauce.
Components
- ½ cup molasses
- ½ cup butter
- 1 egg
- 1 tsp pure vanilla extract
- 1 ½ cups flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon, non-obligatory
- ½ cup milk
- 1 ½ cups raisins
Directions
- Put together your steamer by greasing it nicely and frivolously dusting with flour. You have to a 7 cup or bigger steamer for this pudding. I typically use a heat-proof Pyrex bowl lined tightly in plastic wrap with an outdoor layer of aluminum foil. I’ve additionally used a bundt pan many occasions as a steamer. The one warning there’s to ensure the outlet within the heart is totally plugged or the pudding will get moist. A wine cork of the proper dimension, or some balled-up plastic wrap stuffed within the gap will work nicely for this goal. Once more, the highest needs to be lined tightly with plastic wrap after which a layer of aluminum foil earlier than inserting it into the boiling water. The pot that you just place your steamer in needs to be about 1½ occasions the scale of the steamer and will have a steel trivet on the underside. Don’t let your pudding steamer contact the underside of the pot. An previous stoneware tea plate could make an ample trivet if crucial. Result in 2 inches of water to a gradual simmer within the pot to get it prepared.
- Cream the molasses and butter nicely then beat within the egg and vanilla extract. In a separate small bowl, sift collectively the flour, baking powder, baking soda and cinnamon (if you’re utilizing it).
- Fold the dry elements alternately with the milk into the creamed combination, starting and ending with the dry elements. As a common rule, I add the dry elements in 3 equal parts and the milk in 2 equal parts.
- When the final of the dry elements is nearly included fold within the raisins as nicely.
Steaming.
- Unfold the batter evenly into the ready steamer. Add the duvet to the steamer (or a layer every of plastic wrap, then aluminum foil to cease water seeping in.)
- Place the steamer on the trivet on the backside of the boiling water and place the lid on the pot.
- Steam the pudding for two hours. Take a look at it to see if a wood toothpick inserted within the heart comes out clear.
- Let the pudding relaxation within the steamer, on a wire rack, for 10 minutes earlier than turning it out onto a serving plate.
Notes
You may substitute blueberries or partridgeberries on this recipe for the raisins. Dried or small contemporary cranberries additionally work nicely, as do currents and even blended dried fruit for those who choose.
