Recipe for cooking lincoln and lee pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Lincoln and Lee Pudding

This recipe was printed in a newspaper sometime before 1943.

1/4 lb. margarine
1 c. brown sugar
2 c. water
1 c. flour
1/3 c. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 c. chopped walnuts or pecans
1/2 c. raisins (optional)
1/3 c. milk, or more as needed

Combine margarine, brown sugar and water in saucepan; bring to boil. Pour into a 13 x 9-in. baking dish.

Separately mix flour, sugar, salt and baking powder. Add nuts and raisins, if desired, then enough milk to make dumpling dough. Drop by spoonsful on top of boiled mixture. Bake at 400 degrees F for 20 to 25 mins., until top is browned. This Makes approximately an easy, quick, wonderful dessert, and it\s especially good with half and half poured over.