🍂 A Taste of Tradition: Steamed Molasses Raisin Pudding from Newfoundland 🍂
There are some desserts that do more than satisfy a sweet tooth—they tell stories, carry history, and evoke warm memories of family gatherings and winter evenings by the fire. Steamed Molasses Raisin Pudding is one such recipe, a Newfoundland classic passed down through generations. Moist, rich, and deeply flavorful, this pudding captures the essence of old-world comfort and culinary heritage.
Whether you grew up in Newfoundland or simply love trying traditional recipes from around the world, this steamed pudding is a must-try winter indulgence. Especially when served warm with velvety homemade butterscotch sauce or a scoop of vanilla ice cream, it’s the kind of dessert that brings joy in every bite. Let’s dive into how to make this timeless treat and explore its nutritional benefits, chef tips, and more!
🔥 What Makes Steamed Pudding So Special?
Unlike baked desserts, steamed puddings have a unique texture—soft, moist, and almost cake-like, but richer and more tender. The process of steaming ensures a consistent moistness throughout, making it especially well-suited for the cold, dry months of winter. Molasses adds a robust, caramel-like depth, while raisins provide bursts of sweetness that complement the spiced batter perfectly.
🧂 Ingredients You’ll Need
- ½ cup molasses
- ½ cup butter
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- ½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp cinnamon (optional)
- ½ cup milk
- 1½ cups raisins (or mix with cranberries)
🍴 Step-by-Step Instructions
- Prepare Your Steamer: Grease and flour a 7-cup pudding steamer or a heatproof bowl (Pyrex works great!). If using a bundt pan, ensure the center hole is sealed. Cover tightly with plastic wrap, then foil.
- Mix the Batter: Cream together the molasses and butter. Beat in the egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift the flour, baking soda, baking powder, and cinnamon.
- Bring It All Together: Add the dry mix to the wet in three parts, alternating with milk in two parts, beginning and ending with the dry mix. Fold in raisins at the end.
- Steam It Up: Spread the batter into the steamer. Place it on a trivet in a large pot with 2 inches of simmering water. Cover with lid and steam for 2 hours.
- Cool & Serve: Let the pudding rest for 10 minutes before turning out. Serve warm with butterscotch sauce or ice cream.
👨🍳 Expert Tips from the Pros
Chef Gordon Ramsay recommends always using high-quality molasses for a rich, complex flavor. “Don’t skip the steaming step. That’s what gives this pudding its unmistakable moist texture,” he adds.
Ina Garten suggests making the pudding a day in advance. “Flavors deepen overnight. Gently reheat and it’s even better the next day,” she says. She also recommends pairing it with homemade whipped cream infused with a touch of bourbon.
🧠 Smart Tips for the Best Results
- Keep the water simmering gently—never a rolling boil
- Use a mix of raisins and cranberries for added tartness
- This dessert freezes well—wrap in plastic and foil, then thaw and steam to reheat
🥄 Health Benefits & Nutrition
This dessert, though indulgent, offers some nutritional positives. Here’s a breakdown of what a single serving (approx. 150g) offers:
| Nutrient | Per Serving (150g) |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 58g |
| Protein | 4g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 34g |
| Iron | 10% DV |
| Calcium | 6% DV |
❓ Frequently Asked Questions (FAQs)
- Can I make this pudding gluten-free? Yes! Substitute with a 1:1 gluten-free flour blend.
- Is it okay to steam in a pressure cooker? Yes, use the steam function without pressure for even results.
- What’s a good molasses substitute? Try dark corn syrup or maple syrup for a lighter flavor.
- Can I add nuts? Absolutely—chopped walnuts or pecans add a nice crunch.
- How long does it keep? Up to 5 days in the fridge or 2 months in the freezer.
- Can I use plant-based milk? Yes, almond or oat milk works perfectly.
- What if I don’t have a steamer? Use a heatproof bowl covered tightly and steam in a pot.
- Can I reduce the sugar? Yes—cut raisins or use unsweetened dried fruit for less sugar.
- Can I microwave it? Not recommended—the texture won’t be the same.
- Does it need sauce? Not mandatory, but butterscotch or vanilla sauce enhances it wonderfully.
🔗 Related Recipes You Might Enjoy
- Check out our Traditional Newfoundland Pea Soup for another comforting classic
- Warm up with Hearty Split Pea and Ham Soup—another East Coast favorite
- For dessert lovers, don’t miss our Old-Fashioned Date Squares recipe
🍽️ Final Thoughts
Steamed Molasses Raisin Pudding is more than dessert—it’s nostalgia served warm. Its tender crumb, comforting spice, and old-school appeal make it a cherished recipe for holidays, winter feasts, or any time you need a culinary hug. Try it out and make it your own family tradition. 🍂
Happy cooking! 🔥
