Plum Pudding

Ingredients

• One cupful milk
• one cupful maple molasses
• one pint well-chopped seeded raisins
• one tablespoonful cocoanut butter
• one teaspoonful each of finely-ground pine nuts
• cinnamon
• shredded lemon peel

Method

1. 1

   Put on upper crust, cutting in slits to allow steam to escape, and set in moderate oven.

2. 2

   Bake to a golden brown.

3. 3

   Serve with cream sauce to suit.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 52. The excerpt below is the record exactly as published.

PLUM PUDDING. One cupful milk, one cupful maple molasses, one pint well-chopped seeded raisins, one tablespoonful cocoanut butter, one teaspoonful each of finely-ground pine nuts, cin- namon and shredded lemon peel. Put on upper crust, cut- ting in slits to allow steam to escape, and set in moderate oven and bake to a golden brown. Serve with cream sauce to suit. APRICOT PUDDING. To two cupfuls flour add one level teaspoonful salt, finely powdered, three tablespoonfuls sugar, two tablespoonfuls melted butter, four eggs beaten separately, and one cup of sweet milk. Beat the batter for several minutes until it aerates. Into well-oiled cups put a layer of batter, then a layer of sliced apricots, covered with a layer of batter. Steam for twenty minutes and serve with the following sauce : SAUCE. One cup sugar in one-half cup water, boiled for five minutes. Add juice of cooked or canned preserves, one rounded teaspoonful butter ; let it all come to a boil and add one tablespoonful cornstarch dissolved in cold water, with a pinch of salt. Let it come to a boil again and add the juice of half a lemon or more to suit taste, and serve. 98 PRUNE PUDDING. Soak one pound of prunes in hot water for twenty-five minutes, then boil them over a slow fire about three to four hours until their natural sweetness is restored, adding a stick of cinnamon

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