1 1/2 c. sugar
1 tbsp. butter
2 eggs
2/3 c. sour cream
1 tsp. baking soda
1 c. cooked raisins
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. vanilla

PUDDING DIP:

1 c. sugar
1 heaping tablespoon flour
2 1/2 c. boiling water
1 egg yolk, beaten
2/3 c. cream
1 tbsp. butter
1 tbsp. vanilla

Cream sugar and butter, add eggs. Add soda to sour cream and raisins. Sift together flour, cinnamon and nutmeg. Add vanilla. Put in greased steamer pan and steam 30 minutes covered. DO NOT PEAK. This can be done in a crock pot by using a bread pan, cake pan or Crisco can or coffee can. Grease well. Cover with paper towels. Place lid on top. Bake on high for 2 1/2 hours. DO NOT PEAK.

DIP:

Mix flour and sugar. Add boiling water, egg yolk, beaten well and cream. Cool until thick. It will look clear. Add 1 tablespoon butter and vanilla. Serve hot over pudding.