Molasses Pudding(It'S More Of A Cake)
A rich, spiced molasses pudding with a cake-like texture, perfect for comforting desserts or special occasions, complemented by caramel or vanilla sauces.
Ingredients
Instructions
- Sift the flour once and measure.
- Add soda, baking powder, spices, and salt to the flour.
- Sift the mixture together three times.
- Cream the butter until smooth.
- Gradually add sugar and cream until light and fluffy.
- Add well-beaten eggs, then molasses, and mix well.
- Alternately add the flour mixture and buttermilk, a small amount at a time, beating after each addition until smooth.
- Pour the batter into a greased pan.
- Bake in a moderately slow oven at 325°F for about 45 minutes, until done.
- Cut into squares and serve with caramel or vanilla sauce.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature for easier creaming. You can substitute dark brown sugar for granulated sugar for a richer flavor. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe can also be made into muffins for portable treats.
Serving Suggestions
Cut the molasses pudding into squares and serve warm with a drizzle of caramel or vanilla sauce for added sweetness. It pairs beautifully with Maple Glazed Apple Pie for a delightful dessert spread. Consider serving it alongside a scoop of vanilla ice cream or whipped cream for extra indulgence.
Storage & Reheating
Store leftover molasses pudding in an airtight container in the refrigerator for up to 5 days. To reheat, place a piece in the microwave for 10-15 seconds or warm it in the oven at 300°F until heated through. This pudding can also be served at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Pudding(It'S More Of A Cake) contains roughly 897 calories, with 9g protein, 68g carbohydrates, and 66g fat. It is an excellent source of calcium (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1224mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use whole wheat flour for a slightly denser texture, but it will affect the flavor. For gluten-free options, consider a 1:1 gluten-free flour blend. Just be sure to check that your baking powder is gluten-free as well.
Is it possible to make this recipe vegan?
Absolutely! You can replace the eggs with flaxseed meal or applesauce, and use coconut oil or a vegan butter substitute for the butter. Ensure the molasses and buttermilk alternatives fit your dietary preferences, such as plant-based milk mixed with vinegar for buttermilk.
How do I know when the pudding is done baking?
The pudding is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back slightly when touched. Keep an eye on it towards the end of the baking time to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).