Instruction

• In a medium bowl, whisk together flour, brown sugar, baking powder, and spices
• Add raisins and stir well, making sure to coat the raisins in the flour mixture
• Add melted butter, molasses and water and mix with a wooden spoon
• Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag
• Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking
• Boil pudding for 1
• 5 hours
• (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently
• ) When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag
• Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland