Reference > Farmer's Cookbook > HOT PUDDINGS > Bangor Pudding
  Mock Indian Pudding Steamed Lemon Pudding  

Bangor Pudding

11/3 cups cracker crumbs
1/3 cup molasses
Boiling water
1 egg
2 cups milk
1 cup raisins

Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.

  Mock Indian Pudding Steamed Lemon Pudding  
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