Steamed Fig Pudding

(Serves Twelve)

1/2 c. butter 1/4 c. sugar 1 c. molasses 1 c. milk 2-1/2 c. flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. soda 3 tsp. baking powder 1/2 c. chopped figs or raisins

Cream the butter and add the sugar, molasses, and milk.
Mix and sift the dry ingredients and stir these into the mixture. Fold in the chopped figs or raisins and steam in buttered molds for 2 to 3 hours, depending on the size of the molds. Serve hot with any desired sauce.

Fresh-Fruit Pudding (Serves Six)

1/4 c. butter 1/4 c. sugar 2 c. flour 1/4 tsp. salt 3 tsp. baking powder 1-1/4 c. milk 2 egg whites 1 c. berries or stoned cherries

Cream the butter and add the sugar. Sift together the dry ingredients and add these alternately with the milk. Beat the egg whites and fold these in.
Place a layer of dough in the bottom of a buttered baking dish, put a layer of fruit on top of this, add dough next and then fruit, and have a final layer of dough on top. Cover tight and steam for 1-1/2 or 2 hours or bake without the cover in a moderate oven for about 45 minutes. Serve with a fruit or a hard sauce.