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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

PLUM DUFF - Pauline Yost Beresford Recipe

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This recipe for PLUM DUFF - Pauline Yost Beresford is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Eggs
1 c. Brown Sugar
1/2 c. Shortening melted.
2 c. Prunes, drained
1 c. Flour
1/2 tsp. Salt
1 tsp. Baking Soda
Directions:
Directions:
Cook prunes in 2 c. water until soft. Drain and cool. Beat eggs and blend in brown sugar and shortening and prunes. Add flour, salt and soda. Pour into 1 quart mold and steam 1 hour. Serve with Creamy Sauce.

CREAMY SAUCE:
In top of double boiler bet 1 egg. Blend in 1 C. Powdered sugar and 1/2 C. Butter and 1 tsp. Vanilla. Keep hot.
Number Of Servings:
Number Of Servings:
6

 

 

 

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