Butterscotch Molasses Pudding Cookies

Traditional Newfoundland Steamed Molasses Pudding Bonita's Kitchen

Adapted from the recipe by Devlin Burke. Ingredients: shortening, for greasing casserole dish; 3 cups soy or dairy milk; 1/3 cup cornmeal; 1/4 cup molasses (preferably blackstrap)

Steamed CranberryMolasses Pudding Recipe Taste of Home

Preheat oven to 350°. Pour boiling water over raisins in a small bowl; let stand 5 minutes. In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around side of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture.

Butterscotch Molasses Pudding Cookies Crazy for Crust

Step 1. Cream butter and sugar. Add molasses, vanilla, milk and raisins. Combine soda and 1/4 cup water and mix in, then add dry ingredients. Put into wet pudding bag and boil 3 hrs. Combine brown sugar, salt, and flour in saucepan. Add boiling water and cook until thickened. .

Butterscotch Molasses Pudding Cookies

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.

Traditional Newfoundland Steamed Molasses Pudding Bonita's Kitchen

OLD-FASHIONED MOLASSES PUDDING. Preheat oven to 350°F. In a bowl combine the molasses, sugar, egg and butter (after the butter is melted). Sift together flour, baking powder and cinnamon and add to the combined molasses, etc. Add boiling water or milk to the mixture. Pour in a 9x12-inch greased baking pan and bake at 350°F for 15 minutes.

Butterscotch Molasses Pudding Cookies Crazy for Crust

Bake in a preheated 350*F oven for 20 minutes. Reduce heat to 300*F and bake another 30 minutes. Meanwhile, to make sauce, combine brown sugar and molasses or treacle in a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil 1 minute, then whisk in butter, a few cubes a time.

Molasses Pudding cake recipe is a southern favorite.

1 cup firm apples, cored and chopped. Directions: Cream the butter and brown sugar till fluffy. Beat in the egg, molasses and orange zest. Sift flour, measure, and re-sift with the rest of the dry ingredients. Add these to the butter mixture alternately with the buttermilk/yogurt. Stir in the chopped apples. Grease a bundt pan, and add the batter.

Traditional Newfoundland Steamed Molasses Pudding Bonita's Kitchen

Place the steamer on the trivet at the bottom of the boiling water and place the lid on the pot. Steam the pudding for 2 hours. Test it to see if a wooden toothpick inserted in the center comes out clean. Let the pudding rest in the steamer, on a wire rack, for 10 minutes before turning it out onto a serving plate.

Molasses Pudding cake recipe is a southern favorite.

Preheat the oven to 250°F. In a separate bowl, mix cornmeal, flour, and salt. Stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.

Cornmeal Molasses Pudding Tangled Up In Food

Molasses mixture and add raisins, (optional )but so tasty. Add batter to pudding tin and cover with lid. Molasses duff batter in pudding tin ready to steam. Get a medium boiler 1/4 full of water and a grate for the bottom, add the pudding tin with lid or pudding cotton bag tide to the handle.

Steamed Molasses Raisin Pudding. A real Newfoundland favourite!

In a separate bowl, beat the egg and then add the milk, molasses, and salt. Mix well. Gradually stir the wet ingredients into the dry mixture until a smooth batter forms. Grease a pudding mold with Crisco. Pour the batter into the prepared mold. Cover the mold with greased paper. Place the mold in a steamer and steam steadily for two hours.

Steamed Molasses Raisin Pudding a Newfoundland favourite! Recipe

To prepare the vanilla sauce: In a small saucepan, bring the water to a boil. In a small cup, mix sugar and cornstarch until thoroughly combined. Add sugar and cornstarch to the boiling water; stir; return to a boil until thickened. If mixture is too thick, add additional water. Add milk to mixture and stir well.

Kitchen Stories Grape Molasses Pudding with Sweet Red WineMoustalevria

Steam the pudding until cooked through. Steam for 3 hours or until a long cake tester inserted in the center comes out clean. {Check the pot from time to time to make sure the water hasn't boiled dry. Add more water if needed.} Run a knife around the edges of the pudding and removed pudding immediately from the cans.

Traditional Newfoundland Steamed Molasses Pudding Bonita's Kitchen

Preheat oven to 350 F and grease and flour muffin tins. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes. In a large bowl, cream butter brown sugar and vanilla. Add the eggs, one at a time, beating well after each addition. Add the molasses and beat well.

Traditional Newfoundland Steamed Molasses Pudding Bonita's Kitchen

Put raisins and Bourbon into small deep Pyrex dish or measuring cup and microwave for 30 seconds. Set aside to steep. In medium mixing bowl stir together the egg, molasses, melted butter and buttermilk. Add the sugar, flour, baking powder and ground cinnamon. Stir to mix.

Molasses Rice Pudding Just A Pinch Recipes

Put a steamer basket in a large pot and fill the pot with an inch or so of water. Bring to a boil, then lower the heat so the water is barely simmering. Rest the pudding on top of the steamer basket and cover the pot snugly with a lid. Steam without uncovering the pot for 1 to 1 1/4 hours, until the pudding is cooked through but not totally dry.