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Parson's Pudding


1/2 cup butter
1 cup Molasses
1 cup cold water
1 cup raisins
3 cup flour
1 tsp soda

Mix above together with nuts and dates as desired. (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes). Pour pudding mix into a can or mold and steam for 3 hours. When done, it is cake-like in texture.

For the sauce:
2/3 cup butter mixed with 1 1/2 cup sugar and 2 tablespoon boiling water. Beat in 3 (very fresh) egg yolks. Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste)

Serve the sauce with the Pudding. Some people also like a "hard sauce" (brandy-flavored) on their pudding.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.