Prune pudding
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.