Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 cups all-purpose flour, plus more for the pudding cloth
• 1/2 cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 cup raisins
• 1/3 cup butter, melted
• 1/2 cup molasses
• 1 tablespoon water, plus more if needed

Method

1. Bring a large pot of water to a boil; it should be deep enough to cover the pudding. If cooking the duff alongside a boiled dinner, it can go into that pot instead.
2. Whisk the flour, brown sugar, baking powder, ginger, allspice, cinnamon, and salt together in a large bowl. Stir in the raisins.
3. Stir the melted butter, molasses, and water together, then pour into the dry ingredients and mix to a soft, stiff dough, adding a teaspoon or two more water only if it is too dry to come together.
4. Wet a clean cotton pudding cloth or a large square of cheesecloth, wring it out, and dust it well with flour. Place the dough in the center, gather the cloth up around it, and tie it closed with kitchen string, leaving a little room for the pudding to expand. Alternatively, scrape the dough into a well-greased 6-cup pudding mold and cover tightly.
5. Lower the pudding into the boiling water, cover the pot, and boil steadily for 1 1/2 hours, topping up with boiling water as needed to keep it covered.
6. Lift the pudding out, let it stand for 5 minutes, then untie the cloth and turn the duff out onto a warm plate. Peel off the cloth.
7. Slice into wedges and serve hot, traditionally with a boiled dinner or with molasses sauce or butter and extra molasses at the table.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).