| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, 1941 | 8 | Servings | |
INGREDIENTS
| 1 | c | Dry bread crumbs |
| 1 | c | Flour |
| 1 | c | Ground suet |
| 1 | c | Sugar |
| 1 | c | Thick prune pulp |
| 3 | ts | Baking-powder |
| 3 | Eggs, well beaten | |
| 3/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1 | c | Milk |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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