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1/4 cup butter
1 cup brown sugar
1/2 slice dry bread (crumble and put in the milk)
1 cup molasses
1 cup sweet milk
1 1/2 lb. raisins (small and sticky)
2 1/2 cups white flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
Break apart the raisins and mix lightly with flour. Crumble dry bread into the milk. Cream butter and brown sugar stir in molasses beat in the eggs, mix 1 cup flour, 1/2 the milk, 1 cup flour, rest of milk, rest of the flour and the raisins. Mix well. Add last 1 tsp. baking soda dissolved in 1 tbsp. of milk. Mix in well. Fill cans 3/4 full of pudding and cover the top with waxed or brown paper. Tie down with an elastic band or string. Place cans in Dutch oven. Have a couple inches of water on the boil when cans are put in. Pudding needs to be steamed for 2 1/2 to 3 hours. Do not let the Dutch oven boil dry. I use 19 oz baked bean cans to fit my oven. You use what will fit your pot. This pudding can be made in November it will keep just fine in refrigerator until Christmas.
Submitted by Joyce White, Hampshire, P.E.I.