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SEARCH RECIPES: LOCATION: Recipes >> Desserts Pudding >> Parsons Pudding    Parsons Pudding Parson's Pudding 1/2 cup butter 1 cup molasses 1 cup cold water 1 cup raisins 3 cup flour 1 tsp soda 1 cup pecans, or to taste 1 cup dates, or to taste Mix above together with nuts and dates as desired. Pour pudding mix into a can or mold and steam for 3 hours. When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water. Beat in 3 (very fresh) egg yolks. Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding. Some people also like a "hard sauce" (brandy-flavored) on their pudding. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 2 of 3 people found the following review helpful: Taste: Ease of Prep: Appearance: Parsons Pudding, December 11, 2006 - 03:58 PM Reviewer: montanamarti from Montana I submitted this recipe 6 years ago and it ended up here. This was an old family recipe which has been handed down over the years. We're still making it generations later and still love it - although using raw eggs is probably not the best idea any more - unless you know they are fresh. Another good sauce to serve with this is a frothy sauce cooked in a double boiler. I've been told it's good with ice cream too! Enjoy! Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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