Bang Belly is a classic Newfoundland dessert with roots in the island’s rich culinary traditions. This hearty, flavorful treat comes from community cookbooks dating back to the 60s, 70s, and 80s. Each bite brings a comforting blend of simple ingredients, showcasing the resourcefulness and creativity of Newfoundland home cooks.
The recipe combines basic pantry staples to create a dense, sweet pudding that’s perfect for any occasion. Whether served as a dessert after a hearty meal or enjoyed as a midday snack, Bang Belly is sure to satisfy. The beauty of this dish lies in its simplicity. With just a few steps, you can whip up a dessert that has delighted Newfoundlanders for generations.
Traditionally, this pudding is filled with dried fruit, which adds a lovely sweetness and texture. Some versions might even include a touch of spice, adding warmth and depth to the flavor. The result is a dish that is both humble and comforting, with a taste that’s truly timeless.
One of the most endearing aspects of Bang Belly is its versatility. While the traditional recipe is cherished, it allows room for creativity. Many families have added their unique twist over the years, from using different dried fruits to experimenting with various spices. This adaptability has helped keep Bang Belly a beloved staple in Newfoundland kitchens, passed down through generations. It’s a true testament to the island’s culinary heritage, offering a slice of history with every delicious bite.
Bang Belly Recipe:
- 2 Cups Flour
- 1 Egg
- 1/2 Cup Molasses
- 1 tsp. Baking Soda
- 1 tsp. All-Spice
- 2 Cups Blueberries
- 1/2 Cup Margarine or Shortening
- 1/4 Cup Sugar
- 1 tsp. Baking Powder
- 1 tsp. Cinnamon
- 1/2 tsp. Mace
Dissolve soda in one tbsp. of hot water.
Mix all together and bake at 325 degrees in 8 in. pan.
Cake is baked when toothpick inserted in Centre comes out clean.
*Photo needed for this recipe.
