Boston Brown Bread Recipe

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

Method:

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.