PUDDING
TOPPING
Melt chocolate and butter together. Cool. Sift flour, baking powder and
salt together. Beat egg, sugar and vanilla. Add dry ingredients alternately
with milk to egg mixture, beating after each addition. Add chocolate
mixture last. Pour batter into a greased 1 pound coffee can and cover with
a cloth. Place can in a covered kettle of water (about 3 inches). Cook 1 to
1-1/2 hours. Begin at high heat. As steam escapes, reduce to low heat for
remainder of time. Beat topping ingredients together. Serve over pudding.
Top with slivered almonds or chocolate shavings, if desired. Yield: 6-8
servings.
LUCY JACKSON (MRS. DORSEY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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