Instructions: Cream Shortening and Sugar together until light. Beat in Eggs. Add Flour with remaining ingredients. Combine Apple Sauce, Rum and Molasses; add to creamed mixture alternately with the dry Flour mixture, beating well after each addition. Use enough wrap to line and enclose the contents of a large (1 1/2 qt.

capacity) clay flower pot; plus a 3" overlap. Overlap the film edges of the wrap over the pudding loosely, to allow for rising. Double fold the foil edges out, bend them toward the center. Place the pot on a rack in a pot. Add boiling Water to come up one-third the way of flower pot. Cover the pot and boil the pudding steadily for 2 - 2 1/2 hr., until it is firm to the touch. Add more boiling Water to maintain the original level.

Remove the pudding from the flower pot to a heated serving plate. Serve with Hard Sauce. To blaze, heat 1/4 C Brandy in a metal spoon, ignite it and pour it over the pudding.

To make individual puddings, tear off 8 strips of wrap, each 15" long.

Line eight small clay flower pots (3/4 C size) with the wrap and fill pots with Pudding batter. Place rack in pot, add pots with Water 1/3 way up pot and boil for 1 hr.

Rum Hard Sauce:
Cream 1/2 C Butter until fluffy. Gradually beat in 1 C

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.