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Sailor's Duff Recipe

Coffee Can Bread

Rating:

Similar to gingerbread, it is best served warm.

½ cup brown sugar, firmly packed
2 tablespoons butter
1/8 teaspoon baking soda
2 tablespoons dark molasses
1 teaspoon cinnamon
½ teaspoon powdered ginger
1 egg
½ 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 ½ hours. Serve warm with sauce.

Sauce
2 egg yolks
½ 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.