1 package of our gingerbread mix
1 cup applesauce
1/4 cup water
1 cup raisins
Warm applesauce or Hard Sauce (below)

Grease ten 6-ounce custard cups or three 2 1/2 cup cans. In large mixer bowl, blend gingerbread mix (dry), applesauce and water. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in raisins. Divide batter among cups.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place filled cups on rack (water should not touch cups); cover Dutch oven. Keep water boiling over low heat to steam pudding cups 30 minutes, cans 1 1/2 hours, or until wooden pick inserted in center comes out clean.

Remove from cups. If using cans, remove pudding and slice. Serve warm with applesauce of Hard Sauce.

Hard Sauce: In small mixer bowl, blend 1/2 cup soft butter, 1 egg white and 1/2 package of our cream white frosting mix (about 1 1/2 cups). Beat on high speed 1 minute or until light and fluffy. Blend in 1/2 teaspoon rum flavoring. Chill until hard. 2 cups sauce.

To reheat pudding, wrap in aluminum foil and heat tin 400° oven 15 to 20 minutes.

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