Title: Prune Pudding
Categories: Desserts, 1941
Yield: 8 Servings

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

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