Cooking for Daily Living
Puddings and Sauces
Steamed Plum Pudding

Use a canning kettle with the rack on the stove.

Have ready: 2 c. fine dry bread crumbs.
Prepare and dredge fruits and nuts with 1 c. flour. Add enough flour to that remaining to make 1 cup.

Mix well:
1 c. sugar
4 eggs beaten
1/2 c. shortening
1/4 c. molasses with:
1/2 tsp. soda, stirred in
Grated rind of 1 orange
1 tsp. each cinnamon, salt, nutmeg and cloves
1 c. buttermilk or leftover canned fruit juice
1 c. nuts, 1 c. raisins, 1 c. currants
May use dates and decrease raisins and currants
2 c. bread crumbs and 1 c. flour

Fill No. 2 or No. 2 1/2 vegetable cans two-thirds full. Tie foil covers on, set in canner rack and steam three hours. Keep water boiling, and add more boiling water as it boils away.

Cool, take from cans and wrap or store in covered kettle. Warm to serve. Slice and cover with hot brandy flavored or plain brown sugar sauce.