Graham Cracker –Prune Pudding Recipe

Ingredients:

- Butterscotch Sauce
- ½ cup snipped pitted dried prunes
- 3 tablespoons sugar
- 2 tablespoons shortening
- ½ teaspoon vanilla
- 1 egg yolk
- ¼ cup chopped walnuts
- 1 cup crushed graham crackers (14 square crackers)
- ½ teaspoon baking powder
- 1/3 cup milk
- 1 stiffly beaten egg white

Preparation Method:

Butterscotch S auce: In a 4-cup glass measure combine ½ cup packed brown sugar, 1 tablespoon cornstarch, and dash salt; mix well . Stir in ½ cup water and 2 tablespoons light corn syrup. Micro-cook, uncovered, till thickened and bubbly, 3 to 4 minutes; stir after each minute. Cook 1 minute more. Stir in 2 tablespoons butter or margarine. Cool 30 minutes without stirring. Makes about 1 cup.
Meanwhile, in 4 –cup glass measure micro-cook 1 cup water till boiling, about 3 ½ minutes. Stir in prunes; let stand till cool. Drain.
In small mixing bowl cream sugar with shortening and vanilla. Add yolk; beat well. Stir in prunes and nuts. Mix crumbs with baking powder and 1/8 teaspoon salt. Add to creamed mixture alternately with milk. Fold in egg white. Divide among 4 greased 6-ounce custard cups. Arrange cups in oven, leaving space between cups. Micro-cook, uncovered, till done , about 4 minutes, rearranging twice. Serve warm with Butterscotch Sauce. Serves 4.