Graham Cracker Pudding

• 1/4 cup (60 ml) shortening
• 1/3 cup (80 ml) sugar
• 1 tsp (5 ml) vanilla
• 1 egg yolk
• 1/2 cup (125 ml) raisins
• 1/4 cup (60 ml) chopped walnuts
• 2 c fine graham cracker crumbs
• 1 tsp (5 ml) baking powder
• 1/4 tsp (1 ml) salt
• 2/3 cup (150 ml) milk
• 1 stiffly beaten egg white

1. Cream shortening, sugar, and vanilla.
2. Add egg yolk; beat well.
3. Stir in raisins and walnuts.
4. Mix in a separate bowl graham cracker crumbs, baking powder and salt.
5. Add to creamed mixture alternately with milk.
6. Fold in beaten egg white.
7. Fill 6 greased 6 oz (168 grm).
8. custard cups.
9. Bake at 350 degrees (175 C.) for 25 to 30 minutes.
10. Serve warm with whipped cream or lemon sauce.

shortening, sugar, vanilla, egg yolk, raisins, walnuts, graham cracker crumbs, baking powder, salt, milk, egg white

Taken from online-cookbook.com/goto/cook/rpage/0009D6 (may not work)