Brattleboro Pudding

A cookbook named America Cooks, published 1949, contains recipes from all over the states. In the rather short Vermont section I came across “Brattleboro Pudding”. There’s no background, origin or story, merely the recipe. So here goes, have at it.

1 cup molasses
1 teaspoon soda
1 cup milk
1 teaspoon salt
1 teaspoons cloves
1 teaspoon nutmeg
1 teaspoon currants, or 1 tablespoon raisins.
Stir soda into molasses and add milk. Sift some flour with remaining dry ingredients and add to moalasses mixture, add more flour to make a thick batter. Mix thoroughly. Stir in floured fruit, and steam 2 hours. Serve with fruit sauce.

Well, good luck to anyone trying this out.

Comments | 4

  • Old recipes

    I love these recipes that say things like “sift some flour”… yes. I think I have “some” available.

    I’m reading an old pastry making book that gives egg quantities by the quart, and has instructions such as “bake” with no temperature or time listed.

    (Ever see that guy that does revolutionary-era recipes and techniques. Wow.)

    This looks like it might almost be good.

  • A pudding memory

    This recipe is identical to a dessert/ breakfast food that my grandmother used to make- Indian Pudding.
    It falls into the bread pudding genre and she used to serve it warm with a drizzle of heavy cream. It was delicious!

    • Trying to imagine the taste

      Does this have a caramel flavor?

      • Yes!

        More like a burnt caramel flavor-
        Thinking back on it I’m surprised that I liked it so much as a kid. It’s definitely a taste that’s more “ grownup “ I think.
        The closest thing I’ve come to the taste ( but not texture) is burnt caramel ice cream…yum!

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