- 1 cup unsulfured molasses
- 1 cup sugar
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup buttermilk
- 4 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg (optional)
Place 6 cups water into Crockpot and turn on medium heat (this is "low" on some models - you don't want to use the keep-warm setting).Cream together butter and sugar in the bowl of an electric mixer. Using a whisk off fork, beat eggs well and add slowly to mixture.
Stir in molasses, cinnamon, ginger, nutmeg, flour and buttermilk.
Dissolve baking soda and 1 teaspoon hot water. Combine well with other ingredients.
Grease and flour well a pudding mold with a tight fitting cover or Crockpot cake pan. If you don't have one of these, you can use a metal coffee can covered with silver foil.
Place in Crockpot and steam four to five hours or until a knife inserted in center comes out nearly clean.
- 1 cup sugar
- 1/2 cup butter
- 1 1/2 c. water
- 3 to 4 tablespoons flour
- 1 teaspoon vanilla, orange, or lemon extract
Cream together the butter and sugar.
In a small saucepan, bring to a boil 1 1/2 c. of water thickened with flour to the consistency of cream (about 3 to 4 tablespoons of flour).
Stir constantly using a whisk while adding flour gradually to boiling water to prevent lumps.
Remove from heat and stir quickly into the sugar and butter mixture.
Flavor with 1 teaspoon vanilla, orange, or lemon extract.
Serve warm or cool, topped with sauce and a dollop of whipped cream garnished with a sprinkling of brown sugar mixed with freshly grated ginger.
This steamed pudding will have a consistency somewhere between a moist cake and a pudding, or a pudding cake! The molasses is a good source of iron and calcium, and the eggs are high in protein.
The crock pot recipe is ready to serve...nice !