Traditional Newfoundland Steamed Molasses Pudding Food
TRADITIONAL NEWFOUNDLAND STEAMED MOLASSES PUDDING
Traditional Newfoundland Steamed Molasses Pudding, made with raisins, ground cloves, dark molasses and served with a white cream sauce. Hi and welcome to our website! If you are looking for a delicious steamed molasses pudding look no further, I have a full step by step video and a recipe waiting for you to get started. Traditional Newfoundland Steamed Molasses Pudding If you don't own a pudding tin it would be a good investment, I was looking forever for one and used every tub, bowl and tin I could find. But when I finally got the right type of pudding tin my pudding days and many.... ???? Traditional Newfoundland Steamed Molasses Pudding, pudding tin will make your cooking experience easier. Traditional Newfoundland Steamed Molasses Pudding I hope I've made you excited to make this delicious, Traditional Newfoundland Steamed Molasses Pudding. One of many I have available here on my website and I will share a couple of links with you. Microwave Style Blueberry Duff Blueberry duff and caramel sauce, micro wave style. Please continue on to my recipe and I will share more links for you if you wish, I also will share a link to my cookbook if you wish to check it out. https://www.bonitaskitchen.com/cookbook Blueberry Pudding, this steamed blueberry pudding is another delicious recipe in on cookbook.
Provided by Bonita's Kitchen
Yield 1 pudding
Number Of Ingredients 9
Steps:
- Traditional Newfoundland Steamed Molasses Pudding Beat egg and add molasses, then dissolve baking soda in water and stir into mixture. Stuff together flour, ground clove and salt, fold into mixture. In a small bowl add raisins or currants, and toss in 1/4 cup flour, this will help keep them from sinking to the bottom while steaming. Fold the raisins into mixture, then add oil, continue mixing until combine. Grease a pudding mold or mold of choice, pour batter into mold and cover. Place in a boiler with 1/4 of water, start to boil and add pudding mold inside. Let steam for 1 1/2 hours then remove and serve with a hot sauce and thick cream, or jigs dinner with gravy. WHITE CREAM SAUCE: -2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg Orange Zest -1/2 cup milk - 1/2 tsp almond extract lemon zest 1/3 cup white sugar - 2 tbsp flour or corn starch with 1/4 cup cold water ( mix in mason jar ) In a small saucepan add butter, milk, water and sugar let warm and stir occasionally. In a mason jar add flour and cold water, shack together until no lumps seen. Slowly mix in with saucepan hot mixture, until it starts to go thick. Remove from heat add almond extract, nutmeg, lemon and orange zest continue stirring. Cover put to the side for pouring over easter pudding, while hot.
Nutrition Facts :
STEAMED CRANBERRY-MOLASSES PUDDING
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,
Nutrition Facts :
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- Prepare your steamer by greasing it well and lightly dusting with flour. You will need a 7 cup or larger steamer for this pudding. I sometimes use a heat-proof Pyrex bowl covered tightly in plastic wrap with an outside layer of aluminum foil. I’ve also used a bundt pan many times as a steamer. The only caution there is to make sure the hole in the center is completely plugged or the pudding will get wet. A wine cork of the right size, or some balled-up plastic wrap stuffed in the hole will work well for this purpose. Again, the top should be covered tightly with plastic wrap and then a layer of aluminum foil before placing it into the boiling water. The pot that you place your steamer in should be about 1½ times the size of the steamer and should have a metal trivet on the bottom. Do not let your pudding steamer touch the bottom of the pot. An old stoneware tea plate can make an adequate trivet if necessary. Bring about 2 inches of water to a slow simmer in the pot to get it ready.
- Cream the molasses and butter well then beat in the egg and vanilla extract. In a separate small bowl, sift together the flour, baking powder, baking soda and cinnamon (if you are using it).
- Fold the dry ingredients alternately with the milk into the creamed mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 equal portions and the milk in 2 equal portions.
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