Recipe For Making Fruit Pudding
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 646 of 825.
1 cup of entire wheat flour. 1 teaspoonful of mixed spices (mace, cinnamon, etc.). 1/2 teaspoonful of salt. 1 teaspoonful of baking-powder. 2 teaspoonfuls of melted butter. 1/2 cup of molasses. 3/4 cup of fruit (currants, sultanas, citron, chopped figs, dates or prunes). 1 egg. 1/2 cup of milk (sweet).
Sift together the first four ingredients. Beat the egg, add the milk and molasses, and stir into the dry ingredients; then add the melted butter and the fruit, either one variety or a combination. Steam two and one half hours. Serve with hard sauce.