TRADITIONAL NEWFOUNDLAND STEAMED MOLASSES PUDDING
Traditional Newfoundland Steamed Molasses Pudding, made with raisins, ground cloves, dark molasses and served with a white cream sauce. Hi and welcome to our website! If you are looking for a delicious steamed molasses pudding look no further, I have a full step by step video and a recipe waiting for you to get started. Traditional Newfoundland Steamed Molasses Pudding If you don't own a pudding tin it would be a good investment, I was looking forever for one and used every tub, bowl and tin I could find. But when I finally got the right type of pudding tin my pudding days and many.... ???? Traditional Newfoundland Steamed Molasses Pudding, pudding tin will make your cooking experience easier. Traditional Newfoundland Steamed Molasses Pudding I hope I've made you excited to make this delicious, Traditional Newfoundland Steamed Molasses Pudding. One of many I have available here on my website and I will share a couple of links with you. Microwave Style Blueberry Duff Blueberry duff and caramel sauce, micro wave style. Please continue on to my recipe and I will share more links for you if you wish, I also will share a link to my cookbook if you wish to check it out. https://www.bonitaskitchen.com/cookbook Blueberry Pudding, this steamed blueberry pudding is another delicious recipe in on cookbook.
Provided by Bonita's Kitchen
Yield 1 pudding
Number Of Ingredients 9
Steps:
- Traditional Newfoundland Steamed Molasses Pudding Beat egg and add molasses, then dissolve baking soda in water and stir into mixture. Stuff together flour, ground clove and salt, fold into mixture. In a small bowl add raisins or currants, and toss in 1/4 cup flour, this will help keep them from sinking to the bottom while steaming. Fold the raisins into mixture, then add oil, continue mixing until combine. Grease a pudding mold or mold of choice, pour batter into mold and cover. Place in a boiler with 1/4 of water, start to boil and add pudding mold inside. Let steam for 1 1/2 hours then remove and serve with a hot sauce and thick cream, or jigs dinner with gravy. WHITE CREAM SAUCE: -2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg Orange Zest -1/2 cup milk - 1/2 tsp almond extract lemon zest 1/3 cup white sugar - 2 tbsp flour or corn starch with 1/4 cup cold water ( mix in mason jar ) In a small saucepan add butter, milk, water and sugar let warm and stir occasionally. In a mason jar add flour and cold water, shack together until no lumps seen. Slowly mix in with saucepan hot mixture, until it starts to go thick. Remove from heat add almond extract, nutmeg, lemon and orange zest continue stirring. Cover put to the side for pouring over easter pudding, while hot.
Nutrition Facts :
ENGLISH JAM BAG PUDDING
Categories Berry Breakfast Brunch Dessert Bake Pecan Jam or Jelly Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make starter:
- Stir together sugar and warm milk in a bowl. Stir in yeast and let stand until foamy, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir flour into yeast mixture, forming a soft dough. Cut a deep X in top with sharp kitchen shears. Cover bowl with plastic wrap and let rise in a draft-free place at warm room temperature 1 hour.
- Make dough:
- Stir together sugar, salt, and hot milk in a small bowl until combined well. Fit mixer with whisk attachment and beat 2 eggs at medium-low speed until foamy. Add sugar-milk mixture and beat until combined well. With motor running, add (in order) 1/2 cup flour, remaining egg, 1/2 cup flour, 3 tablespoons butter, and remaining 1/2 cup flour, beating well after each addition. Continue to beat 1 minute.
- Switch to dough hook. Scrape starter onto dough with a rubber spatula and beat at medium-high speed until dough is smooth and elastic, about 6 minutes. Add 9 tablespoons butter and beat until incorporated, about 1 minute.
- Lightly butter a large bowl and scrape dough into bowl with rubber spatula (dough will be very sticky). Lightly dust dough with flour to prevent a crust from forming. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.
- Stir down dough with rubber spatula and lightly dust with flour (dough will still be very sticky). Cover bowl with plastic wrap and refrigerate dough, stirring it again after the first hour, at least 12 hours.
- Make pudding:
- Generously brush softened butter over bottom and up sides of ring mold.
- Using rubber spatula, scrape dough onto a well-floured surface and dust dough with flour. Roll out dough into a 10 1/2-inch disk (about 1/2 inch thick) with a well-floured rolling pin. Cut out 20 rounds (as close together as possible) with floured cutter. Gather scraps and knead once or twice, then roll out into a 5 1/2-inch disk (1/2 inch thick) and chill disk, wrapped in plastic wrap.
- Flatten 2 (2-inch) rounds of dough to 2 1/2 inches wide with floured fingertips.
- Make an indentation in center of 1 flattened round with your thumb, and place 1 level teaspoon jam in indentation, keeping edge of round clean. Cover with remaining flattened round and gently pinch edges using floured fingers to seal completely. Gently roll between floured palms to smooth seams and form a round pouch. Repeat with remaining rounds. (If rounds become too soft to work with, chill on a plate, covered.) Cut out 8 more rounds from chilled disk and make 4 more pouches in same manner for a total of 14 filled pouches.
- Brush tops of pouches with some melted butter. With floured fingers, carefully invert 7 pouches (buttered side down) into bottom of ring mold, evenly spaced and barely touching. Brush pouches with more butter and sprinkle pecans evenly on top. Make another layer with remaining 7 pouches, placing each pouch over an area where edges of pouches underneath meet (covering gaps). Brush with remaining melted butter. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until pouches double in bulk, 1 to 2 hours (they will rise slightly above edge of ring mold).
- Put oven rack in middle position and preheat oven to 375°F.
- Carefully remove plastic wrap and put ring mold on a baking sheet, then bake until top is golden brown, about 30 minutes. Invert onto a rack and remove ring mold. Cool to warm, 20 to 30 minutes, or room temperature. Turn right side up just before serving. Pull off pouches to serve (do not cut like a cake).
- *Available at fantes.com.
BAG OF PUDDING
I got this recipe from recipe goldmine, and my daughter and I made it together. She thinks it's hilarious. It's so simple, a child can do it alone.
Provided by Terri Newell
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Measure pudding powder into ziploc type bag.
- Add milk.
- Seal bag, squeezing out excess air.
- Knead gently until well mixed and thickened. If your hands are warm, you may need to refrigerate for a few minutes.
- When thickened, snip a small hole in one corner and squeeze the pudding directly into your mouth!
Nutrition Facts : Calories 39, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 29.9, Carbohydrate 2.8, Protein 2
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