Ready to dive into a dessert that’s as rich in history as it is in flavor? This molasses pudding recipe is a throwback to simpler times, offering a moist, spiced cake that’s irresistibly comforting. Perfect for those who love a dessert with depth and a story.
Why This Recipe Works
- The combination of molasses and warm spices creates a deep, complex flavor profile that’s both sweet and slightly bitter.
- Steaming the pudding ensures it’s incredibly moist and tender, a texture that’s hard to achieve with baking alone.
- It’s a versatile dessert that can be dressed up with sauces or enjoyed in its simple, unadorned glory.
- This recipe is a fantastic way to use molasses, a pantry staple that often goes underutilized.
- It’s a make-ahead dream, tasting even better the next day as the flavors meld and deepen.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup molasses
- 1/4 cup sugar
- 1/2 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Equipment Needed
- Mixing bowls
- Whisk
- Steaming basket or pudding mold
- Large pot with lid
- Measuring cups and spoons
Instructions
Step 1: Prepare Your Steaming Setup
Fill a large pot with about 2 inches of water and bring to a simmer. Place a steaming basket or rack inside the pot. This setup will gently cook your pudding to perfection, ensuring it’s moist and evenly heated throughout. Tip: Make sure the water level is high enough to steam but not so high that it touches the pudding mold.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, ginger, cinnamon, cloves, and salt. This blend of spices is key to the pudding’s signature warmth and depth. Tip: Sifting the flour can help avoid lumps for a smoother batter.
Step 3: Combine Wet Ingredients
In another bowl, mix the molasses, milk, egg, and melted butter until well combined. The molasses is the star here, offering a rich, caramel-like sweetness that’s unmatched. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the pudding tender.
Step 4: Steam the Pudding
Pour the batter into a greased pudding mold or a heatproof bowl that fits inside your steaming setup. Cover tightly with foil or a lid to prevent water from getting in. Place in the steamer, cover the pot, and steam for about 1.5 hours. The pudding is done when a toothpick inserted comes out clean. Tip: Check the water level occasionally to ensure it doesn’t boil dry.
Step 5: Serve and Enjoy
Let the pudding cool for a few minutes before turning it out onto a plate. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for extra decadence. Tip: For an even richer flavor, let the pudding sit overnight before serving.
Tips and Tricks
For those looking to elevate their molasses pudding game, consider these advanced tips. First, experimenting with the type of molasses can dramatically change the flavor; blackstrap molasses offers a more intense, bitter profile, while light molasses is sweeter and milder. Second, adding a tablespoon of rum or bourbon to the batter can introduce a lovely warmth and complexity. Third, for a gluten-free version, substitute the all-purpose flour with a gluten-free blend, though you may need to adjust the liquid slightly. Lastly, if you’re short on time, microwaving the pudding in short bursts can speed up the cooking process, though steaming is preferred for the best texture.
Recipe Variations
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Swap out the spices for pumpkin pie spice for a seasonal twist.
- Layer the pudding with lemon curd or jam before steaming for a surprise inside.
- Top with a citrus glaze instead of whipped cream for a tangy contrast.
- Make individual servings by steaming the batter in ramekins for a personalized touch.
Frequently Asked Questions
Can I bake this pudding instead of steaming it?
Yes, you can bake the pudding at 350°F for about 45 minutes, though the texture will be slightly denser and less moist than the steamed version. Steaming is recommended for the authentic experience.
How do I store leftovers?
Leftover pudding can be covered and stored in the refrigerator for up to 5 days. Reheat gently in the microwave or steam to bring back its moist texture.
Can I make this pudding vegan?
Absolutely! Substitute the egg with a flax egg, use plant-based milk, and swap the butter for coconut oil or another vegan butter alternative. The texture and flavor will be slightly different but still delicious.
Summary
This molasses pudding recipe is a delightful journey into the past, offering a moist, spiced dessert that’s both simple and sophisticated. Whether you’re a molasses aficionado or new to its charms, this pudding is sure to become a cherished recipe in your collection.