Category - Bread

SAILOR'S DUFF

    Sailor's Duff

    Similar to gingerbread, it is best served warm.

    1/2 cup brown sugar, firmly packed
    2 tablespoons butter
    1/8 teaspoon baking soda
    2 tablespoons dark molasses
    1 teaspoon cinnamon
    1/2 teaspoon powdered ginger
    1 egg
    1/2 cup milk
    1 teaspoon baking powder
    1 cup unsifted all-purpose flour

    Cream together brown sugar and butter. Dissolve baking soda in molasses and add to brown sugar mixture; mix well. Add cinnamon, ginger, egg, milk, baking powder and flour. Pour into a buttered pudding mold or a buttered 1-pound coffee can.

    To steam, set on a rack in a large, deep kettle, add water to come halfway up sides of coffee can or mold. Bring water to a gentle boil, cover the kettle, lower heat and steam for 1 1/2 hours. Serve warm with sauce.

    Sauce
    2 egg yolks
    1/2 cup granulated sugar
    2 tablespoons brandy
    1 cup heavy cream

    Beat egg yolks well, gradually adding sugar. Add brandy and blend. Just before serving, whip cream and fold into sauce.


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