Delve into the rich culinary traditions of Newfoundland with this exquisite Partridge Berry Pudding with Rum Sauce. This recipe, carefully preserved from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, brings a touch of island charm to your table. Partridge berries, or lingonberries, are a quintessential ingredient in Newfoundland cuisine, celebrated for their tartness and vibrant flavor.
This pudding offers a delightful blend of flavors and textures. The partridge berries infuse the pudding with their tangy brightness, balancing beautifully with the soft, spongy texture of the dessert. But what truly sets this recipe apart is the rum sauce. Its warm, rich flavor perfectly complements the pudding, adding a touch of indulgence to each bite.
Ideal for holiday feasts or a special family gathering, this Partridge Berry Pudding with Rum Sauce is a nostalgic treat that connects you with Newfoundland’s storied past. The combination of tart berries and creamy rum sauce creates a dessert that’s both memorable and delicious. Enjoy a taste of Newfoundland’s heritage with this charming and flavorful pudding that’s sure to impress.
Partridge Berry 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.
Here’s how to steam a pudding:
- Put 3-4 inches of water to start in a large pot and place it on the stove over medium heat.
- Place a metal or heat-proof dish upside down in the bottom of the pot. This will act as a stand to keep the pudding off the bottom of the pot.
- Grease a heat-proof pudding basin with butter or cooking spray.
- Fill the pudding basin with the prepared Christmas pudding mixture and smooth the top.
- Cover the pudding basin with a layer of buttered parchment paper or aluminum foil, making sure to create a pleat in the center to allow for expansion.
- Place the pudding basin on top of the metal stand in the pot of simmering water, making sure that the water level comes up about halfway up the side of the pudding basin.
- Cover the pot with a tight-fitting lid and simmer the pudding for 2-4 hours (Follow recipe suggestion), checking the water level occasionally and topping up with boiling water as needed.
- Once the pudding is cooked, carefully remove it from the pot using oven mitts or a thick towel.
- Let the pudding cool for a few minutes before turning it out onto a serving dish.
Partridge Berry Pudding with 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.
