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Bangor Pudding

  • 1 1/3 cups cracker crumbs
  • Boiling water
  • 2 cups milk
  • 1/3 cups molasses
  • 1 egg
  • 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 mold, and steam eight hours. Let stand in mold to cool off. Serve cold with Cream Sauce II.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min


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