Prune pudding

Yield: 8 Servings

Measure Ingredient
1 cup Dry bread crumbs
1 cup Flour
1 cup Ground suet
1 cup Sugar
1 cup Thick prune pulp
3 teaspoons Baking-powder
3 Eggs, well beaten
¾ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Cloves
1 cup Milk

Sift flour, measure, and sift with baking-powder, salt, and spices.

Prepare prune pulp by rubbing cooked prunes through sieve. Combine prune pulp, crumbs, suet, sugar, milk, and eggs. Add dry ingredients.

Mix thoroughly. Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with hard sauce or with caramel sauce. 8 servings.

Grace Viall Gray, Glen Ellyn, IL.

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