CRANBERRY PUDDING
This is a great holiday treat. I've made it for years and have passed it on to friends and family. Good eating!
Provided by Jerri
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
- Sift together the flour and salt; dredge cranberries in flour mixture.
- Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
- Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
- Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
- Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
- When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.
Nutrition Facts : Calories 327 calories, Carbohydrate 49.6 g, Cholesterol 40.7 mg, Fat 13.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 256.3 mg, Sugar 30.1 g
TRADITIONAL NEWFOUNDLAND STEAMED MOLASSES PUDDING
Traditional Newfoundland Steamed Molasses Pudding, made with raisins, ground cloves, dark molasses and served with a white cream sauce. Hi and welcome to our website! If you are looking for a delicious steamed molasses pudding look no further, I have a full step by step video and a recipe waiting for you to get started. Traditional Newfoundland Steamed Molasses Pudding If you don't own a pudding tin it would be a good investment, I was looking forever for one and used every tub, bowl and tin I could find. But when I finally got the right type of pudding tin my pudding days and many.... ???? Traditional Newfoundland Steamed Molasses Pudding, pudding tin will make your cooking experience easier. Traditional Newfoundland Steamed Molasses Pudding I hope I've made you excited to make this delicious, Traditional Newfoundland Steamed Molasses Pudding. One of many I have available here on my website and I will share a couple of links with you. Microwave Style Blueberry Duff Blueberry duff and caramel sauce, micro wave style. Please continue on to my recipe and I will share more links for you if you wish, I also will share a link to my cookbook if you wish to check it out. https://www.bonitaskitchen.com/cookbook Blueberry Pudding, this steamed blueberry pudding is another delicious recipe in on cookbook.
Provided by Bonita's Kitchen
Yield 1 pudding
Number Of Ingredients 9
Steps:
- Traditional Newfoundland Steamed Molasses Pudding Beat egg and add molasses, then dissolve baking soda in water and stir into mixture. Stuff together flour, ground clove and salt, fold into mixture. In a small bowl add raisins or currants, and toss in 1/4 cup flour, this will help keep them from sinking to the bottom while steaming. Fold the raisins into mixture, then add oil, continue mixing until combine. Grease a pudding mold or mold of choice, pour batter into mold and cover. Place in a boiler with 1/4 of water, start to boil and add pudding mold inside. Let steam for 1 1/2 hours then remove and serve with a hot sauce and thick cream, or jigs dinner with gravy. WHITE CREAM SAUCE: -2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg Orange Zest -1/2 cup milk - 1/2 tsp almond extract lemon zest 1/3 cup white sugar - 2 tbsp flour or corn starch with 1/4 cup cold water ( mix in mason jar ) In a small saucepan add butter, milk, water and sugar let warm and stir occasionally. In a mason jar add flour and cold water, shack together until no lumps seen. Slowly mix in with saucepan hot mixture, until it starts to go thick. Remove from heat add almond extract, nutmeg, lemon and orange zest continue stirring. Cover put to the side for pouring over easter pudding, while hot.
Nutrition Facts :
CHRISTMAS PARSON'S PUDDING
In response to a request for Christmas Pudding, I'm sending along a recipe which has been in our family for years. It's called Parson's Pudding. My sister-in-law makes a very similar Christmas Pudding but uses suet in her version (Suet Pudding). Parson's Pudding
Provided by montanamarti
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix above together with nuts and dates as desired.
- (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes) Pour pudding mix into a can or mold and steam for 3 hours.
- When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water.
- Beat in 3 (very fresh) egg yolks.
- Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding.
- Some people also like a "hard sauce" (brandy-flavored) on their pudding.
Nutrition Facts : Calories 3589.6, Fat 96.7, SaturatedFat 59, Cholesterol 244, Sodium 2224.2, Carbohydrate 652.9, Fiber 15.5, Sugar 273.9, Protein 44.1
STICKY TOFFEE PUDDING
Steps:
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
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