Total Time
2hrs 25mins
Prep 10 mins
Cook 2 hrs 15 mins

A steamed pudding just lovely served with roast chicken or turkey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together and combine with molasses and water.
  2. Grease a tube mold and line bottom with waxed paper.
  3. Fill prepared tube mold with batter 2/3 full, cover tightly and steam for 2 hours.
  4. Uncover mold and place in a preheated 350F oven for 10 to 15 minutes to dry out thoroughly.
  5. Remove pudding from mold and slice.

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