Partridge Berry Pudding with Rum Sauce Recipe

Traditional Newfoundland Partridgeberry Pudding with Rum Sauce Recipe

Pudding:
2 heaping cups of fresh or frozen partridge berries
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

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