Steamed Apple Ginger Pudding
|Gingerbread mix||14 1⁄2 Ounce|
|Applesauce||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
Grease ten 6-ounce custard cups or three 2 1/2-cup cans.
Blend gingerbread mix (dry), applesauce and water in large mixer bowl.
Beat 2 minutes on medium speed, scraping bowl frequently.
Stir in raisins.
Pour batter into cups.
Place rack in Dutch oven or roasting pan; pour water into pan up to level of rack.
Heat to boiling.
Place filled cups on rack (water should not touch cups).
Cover Dutch oven.
Keep water boiling over low heat to steam pudding until wooden pick inserted in center comes out clean, cups 30 minutes, cans 1 1/2 hours.
Remove pudding from cups.