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Steamed Molasses Raisin Pudding: A Classic Comfort Dessert

Steamed Molasses Raisin Pudding

A traditional New England-style steamed pudding with plump raisins, unsulphured molasses, cinnamon, and ginger. Serve each warm slice with vanilla custard sauce, whipped cream, or hard sauce.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pudding
  • 1 cup Raisins
  • 1 cup Boiling water
  • 1 teaspoon Baking soda
  • 1/2 cup Unsalted butter or vegetable shortening, softened
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 cup Unsulphured molasses
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Salt
For Serving
  • As desired Vanilla custard sauce, whipped cream, or hard sauce

Method
 

Step-by-Step
  1. Grease a 1 1/2- to 2-quart heatproof pudding mold or deep bowl. Grease the lid too if the mold includes one.
  2. 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.
  3. Cream the softened butter or shortening with the sugar. Beat in the egg, then mix in the molasses.
  4. Whisk together the flour, cinnamon, ginger, and salt in a separate bowl.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Insert a skewer into the center to test the pudding. It should come out clean or with a few moist crumbs.
  10. Let the pudding stand for about 10 minutes before unmolding. Serve warm with vanilla custard sauce, whipped cream, or hard sauce.

Notes

Use unsulphured molasses rather than blackstrap molasses, which is generally too strong and bitter for this dessert. Keep the steaming water at a gentle simmer and replenish it with boiling water only. For cleaner slices, rest the pudding for 10–15 minutes before unmolding. It can also be gently reheated by steaming and is often even better the next day.