Steamed Molasses Raisin Pudding. A long time Newfoundland favourite that’s easy to make and is delicious served with our recipe for simple butterscotch sauce.
Originally published June 2016.
This molasses raisin pudding recipe came about because someone asked me for a simple butterscotch sauce recipe. I set out to post the butterscotch sauce recipe and realized that I needed something to pour the sauce over for a photo.
Then, I remembered that I had always meant to post a recipe for one of my favourite traditional steamed puddings. I set to work to whip up this molasses raisin pudding in just a few minutes.
The toughest part about this recipe is waiting for it to cook completely in the steamer. This one was cooked in Spouses Grandmothers steamer that we still use today.
Don’t worry if you haven’t got a proper covered steamer, the recipe includes alternative suggestions like a plain Pyrex bowl.
Duff or pudding?
In our family as in many other Newfoundland families we would have called this a “duff” although pudding is commonly used as well. This recipe, cooked in a steamer, would have been more dessert oriented and often served with a sweet sauce like this one.
Others, like my Grandmother’s Figgy Duff, might have been served on the plate as a side dish with a Sunday roast dinner.
I often make this old fashioned favourite at the holidays. But it can be made year round as an old fashioned comfort food dessert.
You can find my recipe for The Best Butterscotch Sauce here. It goes amazingly well with this pudding.
If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.
Like this Steamed Molasses Raisin Pudding recipe?
You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Steamed Molasses Raisin Pudding
Steamed Molasses Raisin Pudding - a long time Newfoundland favourite that's easy to make and is delicious served with our recipe for simple butterscotch sauce.
- ½ cup molasses
- ½ cup butter
- 1 egg
- 1 tsp pure vanilla extract
- 1 ½ cups flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon, optional
- ½ cup milk
- 1 ½ cups raisins
- Prepare your steamer by greasing it well and lightly dusting with flour. You will need a 7 cup or larger steamer for this pudding. I sometimes use a heat-proof Pyrex bowl covered tightly in plastic wrap with an outside layer of aluminum foil. I’ve also used a bundt pan many times as a steamer. The only caution there is to make sure the hole in the center is completely plugged or the pudding will get wet. A wine cork of the right size, or some balled-up plastic wrap stuffed in the hole will work well for this purpose. Again, the top should be covered tightly with plastic wrap and then a layer of aluminum foil before placing it into the boiling water. The pot that you place your steamer in should be about 1½ times the size of the steamer and should have a metal trivet on the bottom. Do not let your pudding steamer touch the bottom of the pot. An old stoneware tea plate can make an adequate trivet if necessary. Bring about 2 inches of water to a slow simmer in the pot to get it ready.
- Cream the molasses and butter well then beat in the egg and vanilla extract. In a separate small bowl, sift together the flour, baking powder, baking soda and cinnamon (if you are using it).
- Fold the dry ingredients alternately with the milk into the creamed mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 equal portions and the milk in 2 equal portions.
- When the last of the dry ingredients is almost incorporated fold in the raisins as well.
- Spread the batter evenly into the prepared steamer. Add the cover to the steamer (or a layer each of plastic wrap, then aluminum foil to stop water seeping in.)
- Place the steamer on the trivet at the bottom of the boiling water and place the lid on the pot.
- Steam the pudding for 2 hours. Test it to see if a wooden toothpick inserted in the center comes out clean.
- Let the pudding rest in the steamer, on a wire rack, for 10 minutes before turning it out onto a serving plate.
You can substitute blueberries or partridgeberries in this recipe for the raisins. Dried or small fresh cranberries also work well, as do currents or even mixed dried fruit if you prefer.
Sunday 25th of December 2022
can I sub in cranberries instead of raisins
Thursday 15th of December 2022
Hi Barry, I've just discovered you..... and am anxious to try your Christmas plum pudding recipe....and others if Only I could get the Xmas cookbook Can we expect a reprint soon ?? Thnx Eileen H.
Thursday 8th of December 2022
Have you ever added nuts? I like the crunch they give to steamed puddings to counteract some of the sweetness. Our family recipe is very similar to your sauce.
Monday 20th of December 2021
I would love to hear how to cook this recipe in an instant pot. I love your recipes!! They never let me down. :)
Saturday 18th of September 2021
Barry, I use a steamer to make my MIL's decades-old Christmas Pudding, but it doesn't sound like the one in your recipe. My steamer is a deep pan with a basket that hangs in it. The basket is full of small holes so that the steam from the boiling water in the bottom of the pan can move through the pudding and cook it, usually over a period of several hours. That doesn't appear to be the process your recipe calls for. Can you describe the steamer you use? Thanks.