This traditional native Canadian dessert is made with raisins and molasses. This size dumpling feeds many, it is usually sliced thinly and served by itself or with a bit of butter. The original recipe is from Mathilda Michano. Enjoy! 

INGREDIENTS

* 8 cups all-purpose flour

* 1 cup white sugar

* 2 tablespoons baking powder

* 1 teaspoon salt

* 1 (15 ounce) package raisins

* 1 1/2 (12 fluid ounce) cans evaporated milk

* 2 cups dark molasses

* 1 teaspoon vanilla extract

* 3/4 cup lard, melted

DIRECTIONS

1. Stir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to work the melted lard into the flour mixture until coarse and crumbly. Mix in the molasses mixture until a wet, sticky dough is achieved.

2. Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat.

3. Scrape dough into the center of a clean, 2x2 foot cotton cloth. Bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top.

4. Carefully place dumpling into boiling water, making sure it is immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours. 5. After 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. Place onto a plate and allow to cool. Serve warm or cold.