1 pkg. Betty Crocker gingerbread mix
1 cup applesauce
1/4 cup water
1 cup raisins
Warm applesauce or Hard Sauce

Grease ten 6oz 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 in 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 or Hard Sauce.

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