- 1 tablespoon unsalted butter for greasing
- 1 1/2 cups brown-bread flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup dark molasses
- 1 cup milk
- 1/2 cup dried currants or raisins, optional
Directions
- Preheat the oven to 325 degrees F.
- Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants, if desired.
- Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
- Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
- Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.
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