1 cup Butter or Margarine
1 cup Molasses
1 cup Milk
3 1/2 cups Flour
1 teaspoon Salt
1/4 teaspoon Nutmeg
1/2 cup Citron -- (finely chopped)
1 teaspoon Baking Soda
2 teaspoons Cream of Tartar
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1 cup Raisins
1/2 cup Currants
In a large bowl, combine butter,
molasses and milk.
Reserve 1/4 cup of flour for
dredging the fruits.
Mix remainder of flour with salt,
spices, cream of tartar and baking
soda.
Combine with first mixture.
Add dredged fruits (toss fruits
lightly with 1/4 cup reserved flour).
Mix thoroughly.
Fill well oiled 1 pound cans 2/3
full of pudding.
Cover and steam for 3 hours.
Serve hot with any desired pudding
sauce (caramel, lemon, etc.).
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