Molasses Pudding Recipe

Delight in a taste of Newfoundland’s past with this classic Molasses Pudding recipe. This cherished recipe, preserved from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, embodies the warm, comforting flavors of traditional Newfoundland cooking. Molasses pudding, a staple in Newfoundland kitchens, combines the rich, robust flavor of molasses with a light, fluffy texture that’s sure to please.

The recipe is straightforward, blending simple ingredients to create a pudding that’s both satisfying and nostalgic. The molasses provides a deep, caramel-like sweetness, which pairs perfectly with the pudding’s airy consistency. It’s a dessert that brings together the best of old-fashioned comfort food and Newfoundland’s culinary heritage.

Whether enjoyed as a special treat or as a comforting end to a hearty meal, this molasses pudding offers a delicious glimpse into Newfoundland’s rich culinary tradition. Its timeless appeal makes it a favorite among those who appreciate traditional recipes with a touch of local flavor. Baking this pudding is not just about enjoying a delightful dessert; it’s about connecting with the heart and soul of Newfoundland’s past.

Molasses Pudding Recipe

Molasses Pudding Recipe:

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt (omit if salt pork is used)
1 tsp mixed allspice
1/2 cup butter or 1 cup suet (cut fine) or 1/2 salt pork (cut fine)
1 cup molasses
1 cup milk or water
1/3 cup peel (optional)
1 cup raisins
1 cup currants (optional)

Sift flour, soda, salt, and spice. Add molasses and milk (or water). Add fruit coated with flour and butter. Mix well. Steam for 2 1/2 hours boiling constantly. Serve with a sauce.

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