• 8servings
  • 210minutes
  • 700calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup milk

  2. 3 cups soft bread crumbs, (5 slices bread)

  3. 1/2 cup shortening, melted

  4. 1/2 cup molasses

  5. 1/2 cup raisins

  6. 1 cup Gold Medal® all-purpose flour

  7. 1/2 cup finely chopped candied citron

  8. 2 teaspoons ground cinnamon

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon ground allspice

  12. 1/4 teaspoon ground cloves

  13. 1 cup packed brown sugar or granulated sugar

  14. 1/4 cup butter or margarine

  15. 1/2 cup half-and-half

  16. 1/2 cup light corn syrup

Instructions Jump to Ingredients ↑

  1. Generously grease bottom and side of 4-cup heatproof mold. In large bowl, pour milk over bread crumbs. Stir in shortening and molasses until well mixed. Stir in remaining pudding ingredients until well blended. Pour into mold. Cover with foil.

  2. Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)

  3. In 1 1/2-quart saucepan, mix all sauce ingredients. Cook over low heat 5 minutes, stirring occasionally.

  4. Unmold pudding; cut into slices. Serve warm with sauce.


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