Step into a world of traditional Newfoundland flavors with this Partridge Berry Steamed Pudding recipe. Sourced from my treasured collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, this dessert captures the essence of Newfoundland’s rich culinary heritage. Partridge berries, also known as lingonberries, add a distinctive tartness to this comforting pudding, making it a unique and beloved treat.
Steamed pudding is a classic Newfoundland dessert, renowned for its moist, dense texture and rich, fruity flavor. In this recipe, partridge berries are folded into the batter, infusing the pudding with their vibrant, tangy essence. As the pudding steams, it becomes tender and aromatic, with the berries creating pockets of delicious tartness throughout.
Ideal for a cozy family dinner or a special occasion, this Partridge Berry Steamed Pudding is both nostalgic and delectable. It pairs wonderfully with a dollop of fresh cream or a drizzle of warm custard. Relive the flavors of Newfoundland’s past and enjoy a dessert that not only satisfies the taste buds but also connects you to the island’s rich culinary traditions.
Partridge Berry Steamed Pudding Recipe:
- 3 Tablespoons of Margarine/Butter
- 1 1/2 cups of milk
- 1 Tbsp Vanilla
- 2 cups of Flour
- 3 Tsp. of Baking Powder
- Pinch of salt
- 1 cup of Sugar/Equal/Sugar Twin
- 2 Eggs
- 1-2 cups Partridge Berries
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.
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 Partridge berries or Blueberries or Raisins or even serve plain.
Grease a 2 liter Ice cream Tub 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.
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
1-1/2 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