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Ingredients
THE PUDDING
1 cup granulated sugar
1 stick plus 6 tablespoons unsalted butter
2 ½ cups flour
2 ½ teaspoons baking powder
2 ½ teaspoons baking soda
1 ¼ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground mace
2 teaspoons ground ginger
1 cup milk
¼ cup heavy cream
1 cup raisins
Butter for greasing pan
2 ½ cups light brown sugar
1 tablespoon molasses
½ cup fresh lemon juice
⅓ cup dark rum
THE GARNISH
1 pint heavy cream
1 tablespoon confectioner's sugar
2 tablespoons dark rum
Nutritional analysis per serving
49 grams carbs; 56 milligrams cholesterol; 387 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram fiber; 269 milligrams sodium; 3 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Cream the sugar with 1 stick butter. Combine flour, baking powder, baking soda, salt, nutmeg, mace and ginger. Combine milk and cream; add, one-third at a time, to creamed butter-sugar alternately with the dry ingredients, mixing well after each addition.
- Step 3
Add raisins and mix well. Grease a large rectangular pan (10 by 14 inches) and pour the batter into the pan, tilting to distribute it evenly.
- Step 4
Bring 8 cups water to a boil. Mix boiling water with brown sugar, molasses, 6 tablespoons butter, lemon juice and rum. Pour liquid ingredients over batter, place in oven and bake one hour.
- Step 5
When ready to serve, combine garnish ingredients and beat to lighten. Serve the warm pudding with the cream on top.
Private Notes