“An heirloom recipe for a type of steamed pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. To vary, you may add 1/2 cup of mixed currants, raisins, and candied citron to the batter.”
READY IN:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
  2. Pour into a cloth sack, filling only half full, to allow for swelling.
  3. Tie well and cook in a kettle of boiling water for two hours.
  4. Remove from sack, slice and serve with melted butter and sugar (either white or brown).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: