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Partridgeberry Pudding with Rum Sauce Recipe

By Newfoundland.ws
Traditional Newfoundland Partridgeberry Pudding with Rum Sauce Recipe

Pudding:
2 heaping cups of fresh or frozen partridgeberries
2 cups sugar
1 tsp. baking soda
2 eggs
2 tbsp orange rind
4 cups flour
3 tsps baking powder
1-1/2 cups orange juice
1/2 cup melted butter

Sauce:
3 round cups brown sugar
1-1/2 cups water
1 tbsp butter
1 oz dark rum
corn starch to thicken

Instructions for pudding: In a large bowl mix the dry ingredients together. Make a hole in center and add all other ingredients. Blend with a wooden spoon until well mixed. Pour into two medium or large greased loaf pans. Bake at 350 degrees for 80 mins. Serve warm with rum sauce.

Instructions for sauce: Mix all ingredients together, adding rum last. May serve with ice cream on the side.

Rum Sauce Recipe #2:

1 cups brown sugar
2 cups boiling water
1/4 cup butter
3/4 tsp vanilla
1/2 tbs salt
2.5 tbs corn starch
1 oz dark rum (or more)

Instructions for sauce: Mix sugar, corn starch and salt, gradually add water and cook for 5 minutes until thick and clear. Remove from heat and add butter and vanilla
 



Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you


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