Total Time
2hrs 10mins
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. Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
  2. Pour into a cloth sack, filling only half full, to allow for swelling.
  3. Tie well and cook in a kettle of boiling water for two hours.
  4. Remove from sack, slice and serve with melted butter and sugar (either white or brown).