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 Aug 19, 2009
15 min
30 min
45 min