Bread And Molasses Pudding Recipe

History of Bread and Molasses Pudding:

Bread and Molasses Pudding is a traditional dessert that originated in North America and has been enjoyed for generations. This simple and comforting dish is made with just a few basic ingredients, making it a popular choice for families looking for an easy and delicious dessert option.

Molasses, a thick and sweet syrup made from sugar cane or sugar beets, has been used for centuries as a sweetener. It was especially popular during times when sugar was expensive or scarce. Bread, on the other hand, has been a staple food for thousands of years and is found in cuisines all over the world.

Bread and Molasses Pudding was typically made using leftover or stale bread, which was buttered and then layered in a baking dish. The bread would then be generously covered with thick black molasses, which would seep into the bread as it baked, creating a moist and flavorful dessert. The pudding was traditionally served hot, with a dollop of thick cream, adding a luxurious and creamy touch to the dish.

Fun Facts:

- Bread and Molasses Pudding is often referred to as "poor man's pudding" due to its simple and affordable ingredients.
- In some regions, the pudding is known as "Hasty Pudding" or "Poor Knights," reflecting its humble beginnings.
- Molasses was a popular sweetener in early American cooking and was often used as a substitute for sugar in desserts.
- The use of molasses in desserts dates back to colonial times when it was a common ingredient in New England cooking.

Recipe: Bread and Molasses Pudding

- 6-8 slices of bread (stale or day-old bread works best)
- Butter, for spreading
- 1 cup black molasses
- Thick cream, for serving

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter to prevent sticking.
2. Butter each slice of bread thickly on both sides. Cut the bread into triangles or squares, depending on your preference.
3. Layer the buttered bread slices in the greased baking dish, arranging them in a neat and overlapping pattern.
4. Pour the black molasses over the bread, making sure it covers each slice evenly. Use more molasses if needed.
5. Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the bread is golden and the molasses has caramelized slightly.
6. Remove the pudding from the oven and let it cool slightly before serving. The pudding is best enjoyed when served hot.
7. Serve the Bread and Molasses Pudding with a generous drizzle of thick cream on top. This adds a creamy texture and balances the sweetness of the molasses.

Similar Recipe Dishes:

1. Bread Pudding: This classic dessert is made by soaking bread in a custard mixture and then baking it until it sets. It can be flavored with various spices, fruits, or even chocolate.
2. Sticky Toffee Pudding: This British dessert is made with a moist sponge cake punctuated with dates and covered in a rich toffee sauce. It is often served with vanilla ice cream or custard.
3. Apple Brown Betty: Another American dessert, Apple Brown Betty is made with layers of sliced apples, breadcrumbs, butter, and sugar. It's then baked until the apples are tender and the topping is crispy.
4. Spotted Dick: A traditional British steamed pudding made with suet (a type of fat), dried fruits, and breadcrumbs. It is typically served with custard on top.

These delicious desserts are a testament to the versatility of bread and how it can be transformed into a delightful and comforting treat. Whether you're making Bread and Molasses Pudding or exploring other similar dishes, these desserts are sure to satisfy your sweet tooth. Enjoy experimenting with different flavors and combinations to create your own twist on these classic recipes!



Viewed 2785 times.

Other Recipes from Desserts And Cakes

Winter Salad
Mince Meat
Hot Zabajone
Frozen Zabajone
Genoise Pastry
Omelette Souffle
Marmalade Pudding
Amherst Pudding
Brown Betty
Chocolate Pudding
Bread And Molasses Pudding
Baked Bananas
Lady Baltimore Cake
Silver Cake
Gold Cake
Bake In A Long Bread Tin.
Fig Filling For Cake
Thin Gingerbread
Champagne Cup I
Champagne Cup Ii
Champagne Cup Iii
Champagne Cup Iv
Champagne Cup V
Hock Cup