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Parson's Pudding

1/2 cup butter
1 cup molasses
1 cup cold water
1 cup raisins
3 cup flour
1 tsp soda
1 cup pecans, or to taste
1 cup dates, or to taste

Mix above together with nuts and dates as desired. Pour pudding
mix into a can or mold and steam for 3 hours. When done, it is
cake-like in texture.

For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2
Tbsp boiling water. Beat in 3 (very fresh) egg yolks. Add beaten
whites last. Flavor with vanilla (about 1/2 tsp - again, to your
own taste)

Serve the sauce with the Pudding. Some people also like a "hard
sauce" (brandy-flavored) on their pudding.

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2 of 3 people found the following review helpful:
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Parsons Pudding, December 11, 2006 - 03:58 PM
Reviewer: montanamarti from Montana
I submitted this recipe 6 years ago and it ended up here. This was an old family recipe which has been handed down over the years. We're still making it generations later and still love it - although using raw eggs is probably not the best idea any more - unless you know they are fresh. Another good sauce to serve with this is a frothy sauce cooked in a double boiler. I've been told it's good with ice cream too! Enjoy!

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