Home › Desserts › Graham Pudding

Graham Pudding

One cupful of molasses, I cupful of sweet milk, I egg, I cupful of seeded raisins, ½ of a teaspoonful of soda dissolved in the molasses, ½ of a teaspoonful of salt, sufficient sifted graham flour to make a rather stiff drop batter. Pour into a well-greased mold and steam for three hours.

Serve with a hard sauce.