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 \N | 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.