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“These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
  2. Stir in raisins, nuts, dates and vanilla; mix well.
  3. Sift together the dry ingredients and add to the mixture.
  4. Pour into a well-greased mold, cover tightly and steam for an hour.
  5. Transfer to a 250F oven and bake for an hour.
  6. Unmold and serve with Recipe #315136 or the dessert sauce of your choice.

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