“I love steamed puddings. I’m from Labrador and grew up with steamed puddings for Sunday dinners. I was fortunate to get my sister’s pudding steamer when she passed away. I live in MB now and my family love all the down east cooking.” Marilyn R.
3 tbsp Margarine/Butter
1.5 cups milk
1 tbsp Vanilla extract
2 cups Flour
3 Tsp. Baking Powder
pinch of salt
1 cup Sugar
2 eggs
2 cups of Blueberry’s
Melt approx. 3 Tablespoons of Margarine/Butter, then add milk, as much as you may think that’s needed, usually 1 1/2 cups of milk, mix in with the melted Butter add a Tbsp or more of Vanilla extract.
Measure out a couple cups of Flour, approx. 2 or more, if desired, cups Flour, 3 Tsp. of Baking Powder, pinch of salt, 1 cup of Sugar/Equal/Sugar Twin, mix thoroughly.
Beat 2 Eggs and add to the Butter and milk mixture, then add to the Flour Mixture, mix well, then gently fold in the Blueberries (or Partridge berries)
Grease a 2 litre Ice cream Tub grease from the bottom up to the top, then pour your Batter into the Ice cream Container and make certain that you have a Plate underneath the Ice cream Container in the Pot where you keep adding the hot water during steaming/cooking duration of time, please keep checking your Sauce Pan or Pot to make certain that all the water hasn’t been all steamed out, keep it half full of water and boiling at all times, usually done in 2 hours, it will come out easily and brown.
Rum Sauce:
3 round cups brown sugar
1.5 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 centre 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.
There are two ways?
Steam or bake?
I made two one in steam
One in oven in a tub pan sitting in a pan of water.
See the difference in 2 hours
I love steamed puddings.
I’m from Labrador and grew up with steamed puddings for Sunday dinners.
I was fortunate to get my sister’s pudding steamer when she passed away.
I live in MB now and my family love all the down east cooking.
Where I live, we get vanilla (i.e. vanilla essence) in small bottles as a flavouring. It is expensive but not as expensive as vanilla pods. Normally recipes which use vanilla essence seem to call for a few drops.
The bottle is 35ml. I just measured a tablespoon and it is near enough 30ml which is only 5ml short of the whole bottle.
Do you really mean that I need to put almost a whole bottle of vanilla essence in this pudding? It sounds like an awful lot.
What the recipe calls for is vanilla extract, I not sure how much vanilla essence you would use, it sounds like the vanilla you use is much stronger. Thank you for visiting our site.