How to make it

  • Grease inside of a pudding mold or bowl then sprinkle with a little sugar.
  • Shake mold until inside surface is covered with sugar.
  • Chop raisins and currants with a knife then sprinkle with a little flour and set aside.
  • Measure out flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg in bowl.
  • Mix well then with a pastry blender cut in the butter until mixture looks like bread crumbs.
  • Add chopped raisins, currants and walnuts to the flour mixture and mix well.
  • Pour 1/2 cup milk into a small saucepan and place it over low heat.
  • When tiny bubbles form around edge of pot milk is ready.
  • Add egg to fruit and flour mixture then add the hot milk and molasses and mix everything well.
  • Spoon mixture into the pudding mold or bowl.
  • Make a cover for the mold with 2 layers of aluminum foil and butter side of foil next to pudding.
  • Tie string around the foil to keep it tight.
  • Set a canning rack in a large pot then set pudding on top.
  • Carefully pour some boiling water down side of pot until it comes half way up the pudding mold.
  • Set large pot over high heat until water boils then turn heat down to medium low and put lid on.
  • Steam pudding for 3 hours then when pudding is done remove it from pot.
  • Remove foil and let pudding stand about 10 minutes.
  • Turn pudding upside down onto a warm platter and serve with sauce.
  • To make sauce combine brown sugar, flour and salt in a small saucepan.
  • Very gradually add the boiling water and stir.
  • Over low heat stir mixture until it is thick and creamy about 5 minutes.
  • When sauce is thick remove from heat then stir in butter and vanilla.
  • Allow butter to melt completely.

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