Title: Prune Pudding
Categories: Dessert
Yield: 8 Servings

1	c	Dry bread crumbs
1	c	Flour
1	c	Ground suet
1	c	Sugar
1	c	Thick prune pulp
3	ts	Baking-powder
3		Eggs, well beaten
3/4	ts	Salt
1/2	ts	Cinnamon
1/4	ts	Cloves
1	c	Milk

Sift flour, measure, and sift with baking-powder, salt, and spices. Prepare prune pulp by rubbing cooked prunes through sieve. Combine prune pulp, crumbs, suet, sugar, milk, and eggs. Add dry ingredients. Mix thoroughly. Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with hard sauce or with caramel sauce. 8 servings.

Grace Viall Gray, Glen Ellyn, IL.

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