| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour — |
| Presifted | ||
| 1 | ts | Baking soda |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 2 | tb | Butter |
| 1 | Egg | |
| 2/3 | c | Milk |
| 2 | c | Raspberries — fresh |
INSTRUCTIONS
1. Grease well and flour 2 quart mold with tight cover. 2. Onto piece of waxed paper, sift together flour, soda, baking powder and salt. 3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture; beat until smooth. Stir in berries. Pour into mold. Cover. 4. Place mold in large saucepan; add boiling water to saucepan to come half way up side of mold. Cover saucepan; steam for 1 hour. Recipe By : uf409@freenet.victoria.bc.ca (Norma Lois Crabbe) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”