See below ingredients and instructions of the recipe
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.