Yield: 8 Servings
|1 cup||Dry bread crumbs|
|1 cup||Ground suet|
|1 cup||Thick prune pulp|
|3 \N||Eggs, well beaten|
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.