Best Nova Scotia Pudding Recipes

Plum Pudding and Sauce - Delicious image

Provided by reya doucette

Categories Dessert

Time 2h20m

Yield 1 2lb mold, 8 serving(s)

Number Of Ingredients 19

1/2 cup molasses
1/2 cup sour cream
1/8 cup butter
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup currants
1/4 cup black raisins (Thompsons if available)
1/4 cup chopped nuts, of your choice (I use almonds)
grated orange rind
1 cup flour
1 cup sugar
1 tablespoon flour
1 pinch salt
1 1/2 cups cold water
1 tablespoon butter
2 tablespoons vinegar
double cream

Steps:

Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
PLUM PUDDING:Mix ingredients in order given.
Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
Cover mould with cover.
Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
Turn over on a plate.
Can be frozen for later use.
Serve hot.
If cold heat in microwave.
Must be eaten hot.
SAUCE:.
Boil Sauce ingredients except butter till thick.
When thick add chunk of butter.
SERVE: Slice heated Plum Pudding.
On each slice pour some sauce and drizzle cream over it.
Serve.

NOVA SCOTIA PUDDING image

Provided by Rhonda Widgery

Categories Puddings

Time 45m

Number Of Ingredients 11

Steps:

1. Preheat Oven: 175°C or 350°F - Use: 1 Casserole dish [2 quarts]
2. Rub the casserole dish with some butter and put the side for later. In a mixing bowl sift the all purpose flour, sugar and baking powder together followed by the raisins and milk. Stir the ingredient into thick batter. Now spoon the pudding batter into the buttered casserole dish.
3. Taking a clean bowl add the brown sugar, butter and vanilla then pour onto it the boiling water. Let all these ingredients become a liquid then carefully pour the liquid over the top of the batter. DO NOT STIR TOGETHER just leave alone. Now place the casserole dish into the preheated oven and allow to cook for 30 minutes.
4. Note of wisdom - This is best served warm, if it is served too hot it will definately scald the mouth. Optional: This pudding can also be served with some cream or vanilla ice-cream.