Sunday, April 4, 2010

Brown Pudding

Mrs. Charles Decker

Two-thirds cup molasses, one egg, two-thirds cup warm water, half teaspoon soda, a little baking powder, one scant cup of flour, cinnamon, cloves and nutmeg, one cup raisins or currants.  Pour into buttered cups and steam half or three fourths hour.

Sauce - Two cups sugar, butter size of egg, tablespoon flour, one and a half cups hot water.  Cook until it thickens.


  1. I came often and saw no update. I love this brown pudding. Have you tried it? We don;t get molasses easily here. I wonder if I can dissolve jaggery in water. :)

  2. Molasses is like very syrupy disolved jaggery, you might boil it a little bit to thicken it up or add just a little water!

    It is similar to a syrup here called sorghum which is made from the sorghum plant instead of sugar cane.

    I will try and add more recipes, I have been lazy!

    I have made this (using molasses and dried currants) and it is very good!!