1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.
St. James Pudding
| 3 tablespoons butter | |
| ½ cup molasses | |
| ½ cup milk | |
| 1⅔ cups flour | |
| ½ teaspoon soda | |
| Salt | ¼ teaspoon each |
| Clove | |
| Allspice | |
| Nutmeg | |
| ½ lb. dates, stoned and cut in pieces | |
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.
Suet Pudding
| 1 cup finely chopped suet | |
| 1 cup molasses | |
| 1 cup milk | |
| 3 cups flour | |
| 1 teaspoon soda | |
| 1½ teaspoons salt | |
| Ginger | ½ teaspoon each |
| Clove | |
| Nutmeg | |
| 1 teaspoon cinnamon | |
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.
Thanksgiving Pudding I
4 cups scalded milk