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Molasses Steamed Pudding

sweet.chef's picture
  All purpose flour 2 Cup (32 tbs), sifted
  Butter 2 Teaspoon (For greasing)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Suet 6 Ounce
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1 , fork beaten
  Light molasses 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Chopped nuts 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)

1. Generously grease a 2-quart mold (or two 1-quart molds). Grease tight-fitting cover. (If cover is not available, aluminum foil, parchment paper, or double thickness of waxed paper cut larger than mold may be substituted. Grease well before tying securely over mold.)
2. Sift the flour, baking soda, salt, and spices together and blend well; set aside.
3. Mix buttermilk and bread crumbs.
4. Pull suet apart, discarding membrane which coats it; put suet through fine blade of food chopper (about 2 cups lightly packed suet). Beat suet until softened in a large mixing bowl; add the sugar and cream thoroughly. Beat in the egg, then the soaked bread crumbs, and a blend of molasses and water. Mix in nuts and raisins, and then the dry ingredients. Turn mixture into mold and cover tightly. Place on a trivet in a steamer or deep kettle with a tight-fitting cover.
5. Pour boiling water into steamer to no more than half the height of the mold. Add more boiling water during steaming, if necessary. Tightly cover steamer. Steam about 3 hours, keeping water boiling gently at all times.
6. Remove pudding from steamer and unmold onto serving plate.

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Molasses Steamed Pudding Recipe