Partridge Berry Steamed Pudding Recipe

Traditional Newfoundland Partridgeberry Steamed Pudding Recipe

Melt approx. 3 Table Spoons 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 Blueberries, Partridge berries or Raisins or even serve plain.

Grease a 2 liter 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
1-1/2 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

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