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Submitted by Joyce White, Hampshire

My grandmother used to put this pudding in a cloth and steam it in an iron pot. She used to put suet in her pudding, too.

1/4 cup butter
1 cup brown sugar
2 eggs
1 slice dry bread (crumble and put in milk)
1 cup molasses
1 cup milk
11/2 lbs. fruit or raisins
21/2 cups flour
1 tsp. baking powder
1/2 tsp. each salt, ginger and cinnamon

Separate the raisins and coat with flour. Cream the butter and sugar. Beat in the eggs and stir in the molasses. Stir in part of the dry ingredients. Add the fruit, mix and add the rest of the flour. Take 1 tsp. soda and 1 Tbsp. milk. Stir to dissolve. Mix into the batter well. Divide into the four cans, cover with brown paper and tie down. Place in heavy dutch oven. Put on the cover. Have 3 inches of water in dutch oven at a full boil when you put the cans in. Steam for 21/2 hours. Watch that it doesn't boil dry. The cans I use are empty 19­oz. bean cans because they fit my dutch oven. Use what fits your pot.