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Down East Pudding

Dessert.Master's picture
  Boiling water 1 Cup (16 tbs)
  Chopped raisins/Cranberries 1 Cup (16 tbs)
  Shortening 2 Tablespoon
  Egg 1 , well beaten
  Sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Best sauce/Hard sauce / whipped cream sauce 1⁄4 Cup (4 tbs), whipped

Grease well a 1 1/2 quart mold.
Pour boiling water over raisins and shortening.
Mix egg, sugar and molasses; stir in fruit mixture.
Stir in flour, soda and salt.
Pour into mold; cover with aluminum foil.
Place mold on rack in large kettle; pour in enough boiling water to reach halfway up mold.
Cover kettle.
Keep water boiling over low heat to steam pudding until wooden pick inserted in center comes out clean, about 2 hours.
Lift cover away from you to prevent scalding; remove mold.
Remove foil and let pudding stand 5 minutes.
Unmold on serving platter; serve hot, with Best Sauce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2447 Calories from Fat 334

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 9.5 g47.4%

Trans Fat 3.9 g

Cholesterol 211.5 mg70.5%

Sodium 3789.5 mg157.9%

Total Carbohydrates 515 g171.8%

Dietary Fiber 12.6 g50.5%

Sugars 303.4 g

Protein 32 g64%

Vitamin A 10.1% Vitamin C 13.9%

Calcium 50.8% Iron 120.1%

*Based on a 2000 Calorie diet

Down East Pudding Recipe