Sailor's Duff

You'll Need

• 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