Directions:
- 1. Preheat the oven to 325 degrees.
- 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
- 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
- 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
- 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.
- Jasper White's Cooking from New England by Jasper White Biscuit Books
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1453.24 Kcal (6084 kJ) | ||
| Calories from fat | 140.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 24% | |
|---|---|---|---|
| Cholesterol | 35.43mg | 12% | |
| Sodium | 2576.78mg | 107% | |
| Potassium | 2861.7mg | 61% | |
| Total Carbs | 298.95g | 100% | |
| Sugars | 143.9g | 576% | |
| Dietary Fiber | 9.15g | 37% | |
| Protein | 35.03g | 70% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 15.9mg | 89% | |
| Calcium | 623.8mg | 62% | |
| Amount Per 100 g | |||
| Calories | 221.7 Kcal (928 kJ) | ||
| Calories from fat | 21.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 24% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 12% | |
| Sodium | 393.1mg | 107% | |
| Potassium | 436.56mg | 61% | |
| Total Carbs | 45.61g | 100% | |
| Sugars | 21.95g | 576% | |
| Dietary Fiber | 1.4g | 37% | |
| Protein | 5.34g | 70% | |
| Vitamin C | 0.5mg | 6% | |
| Iron | 2.4mg | 89% | |
| Calcium | 95.2mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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