Steamed Molasses Raisin Pudding
Molasses gives this steamed raisin pudding its dark color and deep flavor. Cinnamon and nutmeg season the batter, and a warm brown sugar cream sauce goes over each slice. It is a rich dessert, so you can serve the sauce separately and let everyone add their own.
Allow about two hours for steaming, plus preparation and a short rest before turning it out. A covered pot keeps the heat gentle, but the water level needs checking throughout. Keep a kettle of boiling water ready for topping up.
Use a basin specifically approved for steaming, with room above the batter for it to rise. The pleated parchment-and-foil cover keeps drips out without restricting that rise. Be careful when lifting the basin and opening the cover: trapped steam can burn.
Questions I Often Get Asked About This Recipe
Can I use golden syrup instead of molasses?
Golden syrup would make a much lighter, differently flavored pudding. Use regular unsulphured molasses for this recipe; blackstrap is considerably more bitter and is not an equivalent substitute.
Do I need a pudding mold to make this?
Use a 2-litre pudding basin or metal mold specifically suitable for steaming. It should fit the covered pot and hold the batter no more than two-thirds full; do not use an ordinary bowl unless its manufacturer permits this use.
Can I make this ahead of time?
Yes. Cool and refrigerate the pudding and sauce separately within 2 hours, or 1 hour in temperatures above 90°F (32°C). Use within 3–4 days and reheat portions to 165°F (74°C). A whole cold pudding takes longer than individual slices, so do not rely on a fixed reheating time.
Can I use other dried fruit instead of raisins?
Currants or finely chopped dried dates are possible variations. They differ in sweetness and moisture, so expect a slightly different texture. Sweetened dried cranberries will also add tartness.
Is this pudding very sweet?
Yes. The batter contains molasses, brown sugar and raisins, and the sauce adds more sugar. Start with a small serving and add sauce to taste.
What You Need to Make Steamed Molasses Raisin Pudding
Ingredients:
1 cup molasses
½ cup brown sugar
½ cup butter, melted
2 large eggs
1 cup milk
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup raisins
For the Sauce:
½ cup butter
1 cup brown sugar
½ cup heavy cream
1 tsp vanilla extract
Special Equipment:
A 2-litre (about 2-quart) pudding basin or metal mold suitable for steaming, with room for the batter to rise
A large pot with a lid and a rack for steaming
Parchment paper and aluminum foil
As an Amazon Associate I earn from qualifying purchases. Reynolds Kitchens parchment paper (paid link) can be cut for the basin base and pleated cover. Cover it with foil and secure with kitchen string as directed; keep the paper away from the burner.
How to Make Steamed Molasses Raisin Pudding
Prepare the pudding mold by greasing a 2-litre steaming-safe basin well and lining the bottom with parchment paper.
Mix wet ingredients: Let the melted butter cool until lukewarm, then whisk it with the molasses, brown sugar, eggs, and milk in a large bowl.
Combine dry ingredients: Sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir into the wet mixture until just combined. Fold in the raisins.
Fill the basin no more than two-thirds full. Cover with buttered parchment and foil, with a pleat across both layers to allow expansion. Tie securely with kitchen string and make a string handle; do not use a rubber band.
Set up the steamer: Place the basin on a rack inside a large pot and add boiling water halfway up its sides. Cover and maintain a gentle simmer for about 2 hours. Check the water regularly and top up with boiling water so the pot never boils dry. Carefully uncover and test the center with a skewer; if wet batter remains, re-cover and steam in 15-minute intervals until cooked. Lift out carefully, keeping clear of the steam.
Make the sauce: During the final steaming time, melt butter in a small saucepan, add brown sugar and cream, and simmer gently for 5 minutes, stirring. Remove from the heat and stir in vanilla.
Serve: Let the cooked pudding stand in its basin for 10 minutes, then loosen the edges, invert onto a plate and remove the parchment. Slice and drizzle with warm sauce.
Tips for Making the Best Steamed Molasses Raisin Pudding
Choose regular unsulphured molasses, not blackstrap. Molasses brands differ in intensity, and this recipe uses a full cup.
Don’t overmix the batter; it keeps the pudding tender.
If you do not have a pudding mold, use a suitably sized basin approved for steaming, and leave room for the pudding to expand under its pleated cover.
Add a little orange zest to the batter for a bright, citrusy note.
Warm the sauce gently and stir before serving. Do not let the cream mixture boil hard or leave it unattended.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This pudding tastes like Christmas in a bowl! So warm and comforting-my kids loved it.”
⭐️⭐️⭐️⭐️ “Really tasty but took longer to steam than I expected. Worth it, though!”
⭐️⭐️⭐️⭐️⭐️ “I made this for Sunday dinner and my husband said it was the best dessert I’ve ever made.”
⭐️⭐️⭐️⭐️ “Great flavor. Next time, I’ll try adding some chopped dates for variety.”
⭐️⭐️⭐️⭐️⭐️ “Perfect for family gatherings. Everyone wanted seconds and the sauce was heavenly.”
Printable Recipe
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Steamed Molasses Raisin Pudding
A dark molasses pudding with raisins, cinnamon and nutmeg, gently steamed in a covered basin. Serve warm slices with the brown sugar cream sauce, allowing about two hours for steaming.
Ingredients
- 1 cup molasses
- ½ cup brown sugar
- ½ cup butter, melted
- 2 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup raisins
- For the Sauce:
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Special Equipment:
- A 2-litre (about 2-quart) pudding basin or metal mold suitable for steaming, with room for the batter to rise
- A large pot with a lid and a rack for steaming
- Parchment paper and aluminum foil
Instructions
- Prepare the pudding mold by greasing a 2-litre steaming-safe basin well and lining the bottom with parchment paper.
- Mix wet ingredients: Let the melted butter cool until lukewarm, then whisk it with the molasses, brown sugar, eggs, and milk in a large bowl.
- Combine dry ingredients: Sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir into the wet mixture until just combined. Fold in the raisins.
- Fill the basin no more than two-thirds full. Cover with buttered parchment and foil, with a pleat across both layers to allow expansion. Tie securely with kitchen string and make a string handle; do not use a rubber band.
- Set up the steamer: Place the basin on a rack inside a large pot and add boiling water halfway up its sides. Cover and maintain a gentle simmer for about 2 hours. Check the water regularly and top up with boiling water so the pot never boils dry. Carefully uncover and test the center with a skewer; if wet batter remains, re-cover and steam in 15-minute intervals until cooked. Lift out carefully, keeping clear of the steam.
- Make the sauce: During the final steaming time, melt butter in a small saucepan, add brown sugar and cream, and simmer gently for 5 minutes, stirring. Remove from the heat and stir in vanilla.
- Serve: Let the cooked pudding stand in its basin for 10 minutes, then loosen the edges, invert onto a plate and remove the parchment. Slice and drizzle with warm sauce.
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