A New England twist on an English Christmas tradition
Ingredients
- 2 cups dried plain breadcrumbs
- 1 cup dried sweetened cranberries (Craisins)
- 1/2 cup molasses
- 1/4 cup butter, melted
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 1/2 cup flour, all-purpose
- 1 teaspoon of ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
- Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
- Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
- Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.
Reviews
I made this cake for Christmas dessert 2009. I noticed that it was awful dry and there were really no liquids to speak of in the batter. I added enough buttermilk to it to make a wet batter and then put it in the mold and cooked it. It came out great the only other thing I would change is the amount of spices 1 Tsp of each seemed a little over powering. Next year we’ll cut back to 1/2 TSP each. Also we flamed it with Brandy before serving and added whipped cream or vanilla ice cream as a topping. Good recipe just needed some adjustments.
I’m originally from Dorchester myself Ashmont and Adams!
I’m originally from Dorchester myself Ashmont and Adams!
i just liked the textutre of it.
This recipe should be reviewed. There is something missing.