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Thanksgiving Pudding

A dish made with cottolene creamed and molasses.

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 120 ml Cottolene creamed
  • 240 ml molasses
  • 240 ml buttermilk
  • 710 ml flour
  • 5 ml soda
  • 1-1/2 teaspoons salt
  • 5 ml cinnamon
  • 1 ml cloves
  • 2 ml allspice
  • 2 ml nutmeg
  • 1-1/2 cups seeded and shredded raisins
  • 180 ml currants
  • 44 ml flour for dredging fruit
Make it lactose-friendly
  • 1 cup buttermilk → lactose-free milk + 1 tsp lemon juice per cup

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cream the Cottolene.
  2. Add the molasses and buttermilk.
  3. Sift the 710 ml flour, soda, salt, cinnamon, cloves, allspice and nutmeg together.
  4. Add the sifted dry ingredients gradually to the creamed mixture and beat thoroughly.
  5. Mix the raisins and currants, then dredge them with the 3 tablespoons flour.
  6. Add the dredged fruit to the batter and mix well.
  7. Turn the batter into a well-buttered tube mold, filling it two-thirds full.
  8. Place a buttered cover on the mold and set it on a trivet.
  9. Surround the mold with boiling water and steam for three hours.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories470
Protein5.1 g
Fat21.2 g
Carbs66.7 g
Fiber2.0 g
Sodium266 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States