“A steamed pudding just lovely served with roast chicken or turkey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
2hrs 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together and combine with molasses and water.
  2. Grease a tube mold and line bottom with waxed paper.
  3. Fill prepared tube mold with batter 2/3 full, cover tightly and steam for 2 hours.
  4. Uncover mold and place in a preheated 350F oven for 10 to 15 minutes to dry out thoroughly.
  5. Remove pudding from mold and slice.

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