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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe was in a Newfoundland magazine called Downhomer , I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says pour into a pudding bag and cook with Jigg's dinner for one hour It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-) Ingredients:
3 cups fresh breadcrumbs |
1 cup raisins |
1/2 cup brown sugar |
1 teaspoon ground ginger |
1 teaspoon allspice |
1 teaspoon cinnamon |
1/2 cup molasses |
1/4 cup melted butter |
1 teaspoon baking soda |
1 tablespoon hot water |
1/2 cup flour |
Directions:
1. Soak the bread crumbs in water for a few minutes. Squeeze out the water.
2. Combine the crumbs, raisins, sugar & spices, mix with a fork.
3. Pour hot water over the soda.
4. To the crumb mixture add molasses, melted butter & soda.
5. Add flour & mix well.
6. Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
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