- 1/2 cup molasses
- 1/2 cup cold water
- 1/2 tablespoon melted butter or coconut oil
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 heaping cup raisins
- Grease a 3-cup glass bowl.
- Combine molasses, water, and butter.
- Mix flour with baking soda, cream of tartar, salt, and spices. Add to molasses mixture with raisins and stir until combined.
- Pour into greased bowl.
- If steaming on the stove:
- Cover bowl with a piece of parchment paper or muslin, then with a piece of tin foil, tied securely with string.
- Use the steamer insert of a double broiler, a steamer basket, or place the bowl on a trivet in a pot of water. Steam for 2 hours. Remove the cover and run a knife around the top of the pudding to help it release from the sides of the bowl. Invert over a plate. Serve warm.
- How to make pudding from scratch in the instant pot:
- Pour 2 cups of water into the insert. Place the trivet in the insert, and put the uncovered bowl on the trivet.
- Turn on the sauté function, and cover the pot, leaving the seal open to venting. Once the water starts to boil, steam the budding for 12 minutes.
- After 12 minutes, cancel the sauté function, close the vent to sealing, and pressure cook for 20 minutes. Allow the pressure to naturally release for 30 minutes.
- If there are water droplets on the pudding when you remove it from the Instant Pot, gently dab with a paper towel or clean cloth.
- Run a knife around the top edge to help the pudding release from the sides of the bowl before inverting on a plate.
- Serve warm.