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Yankee Plum Pudding

A dish — cottolene and n. o. molasses carry it.

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 160 ml Cottolene
  • 240 ml N. O. molasses
  • 710 ml flour
  • 1-1/2 teaspoons soda
  • 5 ml cinnamon
  • 2 ml cloves
  • 2 ml nutmeg
  • 2 ml salt
  • 240 ml sweet milk
  • 240 ml seeded shredded raisins
  • 240 ml English Walnut meats broken in pieces
Make it lactose-friendly
  • 1 cup sweet milk → lactose-free milk, oat milk, or almond milk

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

Steps

  1. Cream the Cottolene until soft, then add the molasses and mix well.
  2. Mix and sift together the flour, soda, cinnamon, cloves, nutmeg and salt, reserving enough of the flour to dredge the raisins and nut meats.
  3. Add the sifted dry ingredients to the creamed mixture alternately with the milk.
  4. Dredge the raisins and walnut meats in the reserved flour and stir them into the batter. Mix well.
  5. Turn the batter into buttered molds.
  6. Steam for three hours.
  7. Serve with Brandy Sauce or Vanilla Sauce.

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

Nutrition (estimated, per serving)
Calories470
Protein8.6 g
Fat11.2 g
Carbs87.4 g
Fiber3.9 g
Sodium184 mg

Source

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