*  Exported from  MasterCook  *
 
                       NEW ENGLAND BAKED PLUM PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   22                    Common crackers, rolled fine
      1/2   c            Sugar
    1       c            Molasses
    4                    Eggs
      1/2   c            Melted shortening
    1       t            Salt
    1       t            Cinnamon
    1       t            Clove
    1       t            Soda (baking soda)
      1/2   ts           Nutmeg
    2       qt           Milk
    1       lb           Seeded raisins
      1/2   lb           Seedless raisins
      1/2   lb           Dried currants
      1/4   c            Citron
      1/4   c            Orange peel
      1/4   c            Lemon peel
 
   Info:  from Early American Recipes collection, 1953,
   by Heloise Frost from Nana Swain
   
   Preparation:
   
   Soak rolled crackers in milk two hours or more.  Add
   sugar, molasses, spices, salt.  Add beaten eggs, then
   fruit and last melted shortening and soda.
   
   Pour into well buttered earthen pudding pan.  Bake at
   400 d one hour. Stir pudding thoroughly and reduce
   heat to 300 d for two hours.  Stir again and continue
   to bake one hour.  Pudding will be solid when done.
   Run a knife around edges, but do not remove from pan
   until cold.
   
   Slice and serve with hard sauce (or whipped cream).
   
   Will keep in refrigerator for a long time.
  
 
 
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