Chocolate Coronet Pudding
1 cup sifted flour
1½ teaspoons Calumet Baking Powder
½ teaspoon salt
⅛ teaspoon cinnamon
4 tablespoons butter or other shortening
½ cup sugar
1 egg, well beaten
¾ cup raisins
2 squares Baker’s Unsweetened Chocolate, melted
⅓ cup milk
Sift flour once, measure, add baking powder, salt, and cinnamon, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and raisins and beat well; then chocolate and blend. Add flour, alternately with milk, beating only enough to blend. Turn into greased tube pan; cover with waxed paper and tie securely. Steam about 2 hours. Serve hot with Butterscotch Hard Sauce ([page 18]) or with Fluffy Chocolate Sauce ([page 18]). Serves 10.