Down East Pudding
|Boiling water||1 Cup (16 tbs)|
|Chopped raisins/Cranberries||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Best sauce/Hard sauce / whipped cream sauce||1⁄4 Cup (4 tbs), whipped|
Grease well a 1 1/2 quart mold.
Pour boiling water over raisins and shortening.
Mix egg, sugar and molasses; stir in fruit mixture.
Stir in flour, soda and salt.
Pour into mold; cover with aluminum foil.
Place mold on rack in large kettle; pour in enough boiling water to reach halfway up mold.
Keep water boiling over low heat to steam pudding until wooden pick inserted in center comes out clean, about 2 hours.
Lift cover away from you to prevent scalding; remove mold.
Remove foil and let pudding stand 5 minutes.
Unmold on serving platter; serve hot, with Best Sauce.