I don't really know the origin of this recipe, but I have made it several times. I can only think it relates to the Great Molasses Flood in Boston, as it has a sizeable quantity of molasses in it.
Following is a nice story about it. I can imagine why Boston will always be connected with molasses! Steamed sponge puddings were a staple in my family. |
The ingredients are all very healthy. Even better, this is a one-bowl, no-mixer recipe, and you don't need an oven.
Container prep
You grease them and put a round of parchment paper in the bottom to assure it comes out easily when it's finished cooking.
You're gonna need...
- 2/3 cup molasses (7.5 ozs)
- 1 cup milk with 1 Tbs vinegar added to clabber it, or you can use buttermilk. Not sure about coconut milk in this one, although I think the vinegar addition to it may work.
- 1/4 cup cornmeal
- 1 cup rye flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup raisins
Directions
Put aluminum foil over the tops of the containers and secure them with string. Fill your steamer pot halfway up the side of the filled containers with hot water, and then steam gently for about an hour.
Additional notes
It is usually served with baked beans or split pea soup. My favorite way to eat it is with herbed-cream cheese.
Below are the steps in pics for easy perusal.
Best wishes for a beautiful and bountiful week!
Vicki