½ cup milk
Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Sift ½ cup of flour mixture over dried and preserved fruits and nuts, and mix well. Combine apple, suet, molasses, eggs, and milk; add to flour mixture and beat thoroughly. Add fruit and nuts. Turn into greased molds, filling them ⅔ full; cover tightly. Steam about 3 hours. Serve hot with Butterscotch Hard Sauce ([page 18]). Serves 12.
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