Steamed Bran Pudding
1 cup sifted flour
2¼ teaspoons Calumet Baking Powder
½ teaspoon salt
1 cup Post’s Whole Bran
⅓ cup brown sugar, firmly packed
1 cup raisins, finely cut
1 egg, well beaten
¼ cup molasses
⅓ cup melted butter or other shortening
1 cup milk
Sift flour once, measure, add baking powder and salt, and sift again. Add Post’s Whole Bran, sugar, and raisins; mix well. Combine egg, molasses, shortening, and milk; add to flour mixture and beat thoroughly. Turn into greased molds, filling them ⅔ full; cover tightly. Steam 2 to 3 hours, depending upon size of mold; steam individual molds 1 hour and 20 minutes. Serve hot with fruit sauce or Butterscotch Hard Sauce ([page 18]), as desired. Serves 8 to 10.
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