Just out of college I worked at a restaurant in Ohio that was located in the village of Zoar, Ohio, which was founded in 1817 by a group of German Separatists and their story is an interesting one.
In the 1810s, a group of German religious separatists left Wurttemberg in what is now southwestern Germany, after several decades of separation from the primary church in the region, the Lutheran Church. After years of persecution and oppression the separatists, under the leadership of Joseph Bimeler (sometimes Baumeler), decided to flee to the United States in the hopes that they could establish a new community there.
The Zoarites made many classic German dishes, such as sauerbraten and spaetzli, but they also had one dessert that seemed to me as much British as German. It was what they called Zoar Black Pudding. The recipe was hand-written on an old index card, and when it became too soiled to use further, someone would recopy it to a new card. I made a copy for myself so I could create it at home.
Like the classic British Christmas plum pudding, this is a steamed cake-like dessert made with flour, brown sugar, dark molasses, dates, raisins and nuts. It is served warm and topped with whipped cream and sometimes caramel sauce. I make it often for Christmas. It should be noted that the British 'plum pudding' never contained plums. The pre-Victorian use of the word "plums" meant raisins.
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar, light or dark
3 eggs
1 teaspoon baking soda
1/4 cup milk
1/2 cup golden molasses
2 1/4 cups flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons butter, softened, for the mold
1/2 to 3/4 cup dried fruits (golden raisins, dried plums, cherries)
They would name their community Zoar from the biblical story of Lot, who fled to Zoar and they would become known as Zoarites. In addition to the community agricultural production, they would also operate mills and foundries, manufacture textiles and wagons, and run a variety of stores, supplying the community's needs and selling any surplus goods to those beyond the community. They would later sign on to build a portion of the Ohio and Erie Canal, which would help pay off the last of the loans for the property which they had received from the local county government (Tuscarawas).
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| Classic Pudding Molds I prefer molds that have lids that clamps to keep them closed. |
Like the classic British Christmas plum pudding, this is a steamed cake-like dessert made with flour, brown sugar, dark molasses, dates, raisins and nuts. It is served warm and topped with whipped cream and sometimes caramel sauce. I make it often for Christmas. It should be noted that the British 'plum pudding' never contained plums. The pre-Victorian use of the word "plums" meant raisins.
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar, light or dark
3 eggs
1 teaspoon baking soda
1/4 cup milk
1/2 cup golden molasses
2 1/4 cups flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons butter, softened, for the mold
1/2 to 3/4 cup dried fruits (golden raisins, dried plums, cherries)
1/2 cup chopped walnuts, optional
whipped sweetened cream, optional
Instructions
Note: If using the optional dried fruits, rehydrate them by simmering them gently in brandy for about 30 minutes, until the alcohol is evaporated and the liquid is absorbed.
Instructions
Note: If using the optional dried fruits, rehydrate them by simmering them gently in brandy for about 30 minutes, until the alcohol is evaporated and the liquid is absorbed.
Cream together 1/2 cup butter, the brown sugar and eggs. Dissolve baking soda in milk and slowly add to the butter/sugar mixture. Continue mixing adding the molasses, flour and spices. Add the optional raisins and chopped walnuts if desired. Stir.
Carefully butter (or spray with food release) a lidded pudding mold with 3 tablespoons softened butter. (A covered Bundt pan can be substituted if necessary, although you'll need to double the recipe to adequately fill the Bundt pan.) Pour in the batter and place the filled mold in a steamer not allowing the water to touch the mold. Steam pudding for approximately 2- 2/1 hours, being careful to replace water as needed.
Remove from steam when cake tester comes out clean and pudding is pulling away from sides. Let stand for 5 minutes uncovered and then carefully turn out of the mold.
Garnish and serve with optional fresh whipped cream, caramel sauce or raspberry sauce when served.
Carefully butter (or spray with food release) a lidded pudding mold with 3 tablespoons softened butter. (A covered Bundt pan can be substituted if necessary, although you'll need to double the recipe to adequately fill the Bundt pan.) Pour in the batter and place the filled mold in a steamer not allowing the water to touch the mold. Steam pudding for approximately 2- 2/1 hours, being careful to replace water as needed.
Remove from steam when cake tester comes out clean and pudding is pulling away from sides. Let stand for 5 minutes uncovered and then carefully turn out of the mold.
Garnish and serve with optional fresh whipped cream, caramel sauce or raspberry sauce when served.
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