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. . . It's Equally Delicious
Baked or Steamed
You need:1/2 cup light molasses . . . 1 cup
seeded raisins, chopped . . . 1/2 cup cold
water . . . 1 1/2 cups sifted GOLD MEDAL
"Kitchen-tested" Enriched Flour . . . 1 tsp. soda
. . . 1/2 tsp. salt . . . 2 tbsp. shortening (melted)
ASSEMBLE ingredients listed above. Com-
bine the molasses, raisins and water in a
bowl. Stir in GOLD MEDAL Flour, soda
and salt which have been sifted together.
Stir in melted shortening. Mix well, and
pour into a well greased mold of 1 qt.
capacity (a melon mold, a fluted tube-center
pudding mold 7" in diameter x 4" deep, or
a round can) or into 6 to 8 individual cus-
tard cups. . . . filling mold or cups not over
2/3 full. Adjust a cover on mold or cups
Steam * 2 hrs if in a mold, 1 hr. 45 min. if
in cups. OR bake 40 to 45 min. if in a mold,
35 to 40 min. if in cups, in a moderate oven
(350°). Serve hot with your favorite sauce.
(Make just before serving)
Place 1 egg and 1 tbsp. water in top of
double boiler. Beat till foamy. Stir in 3/4
cup sugar and 1/4 tsp. salt. Cook over hot
water about 15 min., stirring occasionally.
Remove from over hot water. Stir in 2
tbsp. lemon juice and 1 tsp. vanilla.
Serve hot. 6 to 8 servings.
HOW TO STEAM:: Fill each mold not
over 2/3 full. Adjust cover of mold
or tie wax paper loosely over
top. Place molds in steamer over
water already boiling. Steam must
surround mold. Cover steamer tight-
ly. (Have enough water in lower
kettle to last through steaming
but not enough to seep into
molds.) Lifting lid before pud-
ding is cooked will make it fall.
To fix up a steamer, arrage rack
2 in. above bottom of covered roaster
or deep kettle with tight-fitting cover.
Perfect results with this recipe assured only
with GOLD MEDAL "Kitchen-tested" Flour