Olde World Newfoundland Pudding with Screech Rum Sauce

Originating in 1670, Sheilah Roberts writes about this recipe in her book For Maids Who Brew and Bake 

Newfoundland Raspberry Pudding
  • 1 cup Fresh Raspberries, gooseberries or blueberries
  • 4 cups Dried Bread crumbs (stale bread torn into small pieces)
  • 3/4 cup Brown Sugar
  • 1 cup Heavy cream
  • 3 Eggs, lightly beaten
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/4 tsp Mace
  • 1 dash Salt
Screech Rum Sauce
  • 1 cup Brown sugar
  • 1/2 cup Butter (1 stick)
  • 3 tbsp Screech Rum (or other amber rum)
  • 1/2 cup Heavy cream
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg (just a few gratings)
Newfoundland Raspberry Pudding
  1. Preheat your galley oven to 400+º. Shred stale bread into crumbs to the equivalent of 4 cups.

  2. In a heavy sauce pan, scald the cream and spices together. Add the brown sugar and bread crumbs and mix well. Take off the burner and mix in the beaten eggs. Gently fold in the raspberries.

  3. Scoop the batter into a greased baking dish or loaf pan. Place in your preheated HOT oven for 50 minutes. Let rest for 10 minutes and serve, preferably with Rum Sauce. 

Screech Rum Sauce
  1. Melt butter and brown sugar together. Add the rum and cook on low, stirring constantly, for 2 minutes. Add the cream and spices and continue to simmer on low for 3 more minutes, stirring constantly. The longer you simmer the thicker the sauce will become. For a bread pudding you don't want the sauce too thick as you want it to soak into the pudding.

Galley Cooking Recommendations

Make ahead and refrigerate or freeze for your offshore cruise.