Prep 10 mins
Cook 2 hrs
An heirloom recipe for a type of steamed pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. To vary, you may add 1/2 cup of mixed currants, raisins, and candied citron to the batter.
- 1 cup buckwheat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup flour, sifted
- 1⁄2 cup buttermilk
- Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
- Pour into a cloth sack, filling only half full, to allow for swelling.
- Tie well and cook in a kettle of boiling water for two hours.
- Remove from sack, slice and serve with melted butter and sugar (either white or brown).