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Plum Duff with Rum Sauce

2 large eggs

1/2 cup melted vegetable shortening

1 cup firmly packed brown sugar

2 cups cooked prunes

1 cup all-purpose flour

1 teaspoon baking soda

2 tablespoons cold milk

1. Beat eggs well.
2. Dissolve brown sugar in hot, melted shortening and add to eggs.
3. Add cooked prunes that have been drained and mashed with fork.
4. Sift flour and add. Dissolve soda in milk and add last.
5. Fill greased pudding molds 2/3 full, cover lightly and steam one hour over rack in large cooking pot.
6. Serve hot with Rum Sauce or whipped cream.

Rum Sauce:

 

1 cup granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

2 cups water

1/4 cup butter

1 tablespoon vanilla extract

2 tablespoons rum

1. In small saucepan combine sugar, flour and salt; slowly stir in water and bring to a boil. Cook for 5 minutes.
2. Remove from heat and add remaining sauce ingredients, mixing well. Serve warm.