Steamed Molasses Raisin Pudding is a moist, warmly spiced New England dessert made with raisins, unsulphured molasses, cinnamon, ginger, and a tender steamed batter. The pudding takes 20–25 minutes to prepare, steams for 1 1/2–2 hours, rests for 10 minutes, and makes 8 comforting servings.
Unlike a baked cake, this classic pudding cooks gently in a covered mold surrounded by simmering water. The result is dense, soft, deeply flavorful, and wonderfully old-fashioned, especially when served warm with vanilla custard sauce, whipped cream, or hard sauce.
Jump to RecipeWhy You’ll Love This Recipe
This steamed molasses raisin pudding tastes like a treasured family recipe, even if it is your first time making it. Every bite is darkly sweet from molasses, fragrant with cinnamon and ginger, and dotted with raisins that become plump and tender during their brief soak.
The texture is the real pleasure. Steaming keeps the batter moist and gives it a close, tender crumb that is denser than an ordinary cake but soft enough to spoon through. It is the kind of dessert that feels especially welcome on a chilly afternoon or after a relaxed holiday dinner.
There is also a practical charm to this pudding. The batter comes together in one main mixing bowl, and the covered mold protects it while it cooks. Once the pot is set up, the gentle steam does the work while you prepare dinner or enjoy time with guests.
If you love nostalgic desserts with creamy textures, our custard bread pudding is another wonderful choice for a cozy dessert table.
Ingredients You’ll Need
The ingredient list is simple, but each item has an important role in the finished pudding. Unsulphured molasses supplies the signature flavor and color, while sugar rounds out its natural bitterness without making the dessert taste flat.
- Raisins: One cup adds chewy fruitiness and little bursts of sweetness.
- Boiling water and baking soda: This mixture softens the raisins and helps activate the baking soda through the acidity of the molasses.
- Butter or vegetable shortening: Either works in the batter. Softened butter brings a rich dairy note, while shortening creates a particularly tender texture.
- Egg: One large egg helps bind the batter and supports its structure as it steams.
- Flour: All-purpose flour gives the pudding enough body to hold its moist, dense shape.
- Spices and salt: Cinnamon, ginger, and salt balance the deep molasses flavor.
Choose regular unsulphured molasses for the best balance of sweetness and mild bitterness. Blackstrap molasses is much more intense and bitter, so it is generally not the right choice for this traditional pudding.
For the best shape, use a 1 1/2- to 2-quart heatproof pudding mold. A deep heatproof bowl covered tightly with greased foil is also a reliable option.
How to Make It Step-by-Step
Step 1: Grease a 1 1/2- to 2-quart heatproof pudding mold or deep bowl thoroughly. Pay attention to the corners and sides, and grease the lid as well if your mold has one, since this helps the cooked pudding release cleanly.
Step 2: Place the raisins in a medium bowl and pour the boiling water over them. Stir in the baking soda and let the mixture stand for about 5 minutes so the fruit softens and the soda begins reacting with the acidic molasses that will be added later.
Step 3: In a large bowl, cream the softened butter or vegetable shortening with the granulated sugar until the mixture looks smooth. Beat in the large egg, then mix in the cup of unsulphured molasses until the wet ingredients are evenly combined.
Step 4: Whisk the all-purpose flour, cinnamon, ginger, and salt in a separate bowl. Breaking up any flour pockets now makes it easier to combine the batter without overmixing later.
Step 5: Add the dry ingredients to the molasses mixture in two or three additions, alternating with the raisin-water mixture. Stir just until the batter comes together, then fold in the softened raisins; a few small lumps are fine, but avoid vigorous mixing.
Step 6: Pour the batter into the prepared mold, leaving about 1 inch of space at the top for expansion. Cover the mold tightly with its lid, or use greased foil secured firmly with kitchen twine so condensation does not drip into the pudding.
Step 7: Place the covered mold on a rack inside a large pot. Pour in boiling water until it reaches halfway up the sides of the mold, then cover the pot tightly to hold in the steam.
Step 8: Steam the pudding gently for 1 1/2 to 2 hours. Keep the water at a gentle simmer rather than a fierce boil, check the level occasionally, and add more boiling water as needed so the pot never boils dry.
Step 9: Test for doneness by inserting a skewer into the center of the pudding. It should come out clean or with a few moist crumbs, not coated with wet batter; if needed, continue steaming until the center is set.
Step 10: Let the pudding stand for about 10 minutes before unmolding. Loosen the edge carefully, invert it onto a serving plate, and serve warm with vanilla custard sauce, whipped cream, or hard sauce.
Steaming Tips for the Best Texture
Steaming is what gives this dessert its characteristic dense and moist texture, so the water level and temperature matter. The water should come halfway up the mold, and the pot should remain covered as much as possible during cooking.
Always replenish the pot with boiling water, not cold water. Cold water can interrupt the cooking process, reduce the temperature around the mold, and affect the pudding’s final volume.
A rack keeps the mold slightly above the bottom of the pot and allows hot water to circulate around it. If you do not have a dedicated steaming rack, use a sturdy trivet that fits securely beneath the mold.
Try not to uncover the pot repeatedly. Each lift releases steam and heat, so check the water only when necessary and work quickly when you do.
For another sweet, family-friendly dessert idea, you can also serve banana pudding dip alongside fresh fruit and cookies at a casual gathering.
Serving Ideas and Flavor Pairings
Serve this pudding warm in thick slices or generous spoonfuls. Vanilla custard sauce is a classic partner because its cool, creamy sweetness softens the robust molasses flavor without hiding it.
Whipped cream offers a lighter contrast, while hard sauce brings a rich, buttery finish. A small spoonful is enough because the pudding itself is already full of flavor.
- Add a dusting of cinnamon just before serving.
- Offer extra raisins or lightly toasted nuts on the side if your guests enjoy more texture.
- Pair the pudding with hot black tea, coffee, or spiced cider.
- Serve smaller portions after a hearty meal, since the pudding is satisfyingly rich.
This dessert also fits beautifully on a nostalgic dessert spread with an apple dessert pizza or another warm fruit-based treat.
Storage and Reheating
Let leftover pudding cool, then cover it and refrigerate it. For the best texture, reheat individual portions gently rather than using high heat, which can make the edges tough and dry.
The pudding is often even better the next day because the molasses and spices have more time to mingle. Reheat it gently by steaming, keeping the pieces covered so they stay moist.
When serving leftovers, warm the custard sauce separately and spoon it over the pudding just before eating. Whipped cream should be added after reheating so it remains light and fresh.
If you are planning a dessert buffet, label the sauce options clearly. A bowl of custard, a dish of whipped cream, and a small pitcher of hard sauce let guests choose their favorite finish.
For a more chocolate-forward option on the same table, consider our four-layer chocolate dessert as a contrasting companion.
Common Questions
Can I use a bowl instead of a pudding mold? Yes. A tightly foil-covered, heatproof deep bowl works well, provided it fits inside the pot and leaves enough room for water to circulate around it.
Why is the pudding steamed instead of baked? Steaming surrounds the batter with moist heat, producing the pudding’s signature soft, dense texture. Baking would create a different, more cake-like result.
Can I substitute blackstrap molasses? It is not recommended for this recipe. Blackstrap is generally too strong and bitter, while unsulphured molasses gives the balanced flavor expected in this dessert.
How do I know when it is ready? Insert a skewer into the center after at least 1 1/2 hours of steaming. It should come out clean or with a few moist crumbs.
How can I unmold it neatly? Rest the pudding for about 10 minutes, loosen the edges gently, and invert it onto a serving plate. This short rest helps the structure settle and makes cleaner slices possible.
Make-Ahead Notes
Steamed molasses raisin pudding is well suited to make-ahead entertaining. Prepare and steam it the day before, cool it, cover it, and refrigerate it until needed.
Before serving, reheat it gently by steaming. This method restores warmth and moisture while preserving the tender texture that makes the dessert special.
When making the pudding for a gathering, have the sauce ready before unmolding. The warm pudding is at its most inviting when it reaches the table with the accompaniment already prepared.
Steamed Molasses Raisin Pudding
Ingredients
Method
- Grease a 1 1/2- to 2-quart heatproof pudding mold or deep bowl. Grease the lid too if the mold includes one.
- Place the raisins in a bowl, pour the boiling water over them, and stir in the baking soda. Let the mixture stand for about 5 minutes.
- Cream the softened butter or shortening with the sugar. Beat in the egg, then mix in the molasses.
- Whisk together the flour, cinnamon, ginger, and salt in a separate bowl.
- Add the dry ingredients to the molasses mixture in two or three additions, alternating with the raisin-water mixture. Stir just until combined, then fold in the raisins.
- Pour the batter into the prepared mold, leaving about 1 inch of space at the top. Cover tightly with the lid or with greased foil secured with kitchen twine.
- Set the mold on a rack inside a large pot. Add boiling water until it reaches halfway up the sides of the mold, then cover the pot tightly.
- Steam gently for 1 1/2 to 2 hours. Check the water occasionally and add more boiling water as needed, making sure the pot does not boil dry.
- Insert a skewer into the center to test the pudding. It should come out clean or with a few moist crumbs.
- Let the pudding stand for about 10 minutes before unmolding. Serve warm with vanilla custard sauce, whipped cream, or hard sauce.
Notes
Final Thoughts
Steamed Molasses Raisin Pudding is a classic comfort dessert for good reason. Its plump raisins, mellow molasses flavor, gentle spices, and moist steamed crumb create the kind of warm finish that turns an ordinary meal into a memorable one.
Give the pudding enough time to steam gently, keep the water from running dry, and allow it to rest before unmolding. Serve it warm with vanilla custard sauce, whipped cream, or hard sauce, and enjoy a dessert with the charm of an old-fashioned New England kitchen.
For a festive cookie-centered dessert idea, browse this Oreo cookie dessert wreath. It makes a fun companion for holiday gatherings when you want one traditional steamed dessert and one playful centerpiece.