100g/4 oz/1 cup rye flour
100 g/4 oz/1 cup cornmeal
100 g/4 oz/1 cup wholemeal (wholewheat) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp salt
25Og/9 oz black treacle (molasses)
500 ml/16 fl oz/2 cups buttermilk
175g/6 oz/1 cup raisins
Mix together the dry ingredients, then
stir in the treacle, buttermilk and raisins and mix to a soft dough.
Spoon the mixture into three greased 450 g/1 lb pudding basins, cover
with greaseproof (waxed) paper and foil and tie with string to seal
the tops. Place in a large pan and fill with enough hot water to come
half-way up the sides of the bowls. Bring the water to the boil, cover
the pan and simmer for 2.5 hours, topping up with boiling water as
necessary. Remove the bowls from the pan and leave to cool slightly.
Serve warm with butter.