In a large saucepan, combine raisins, molasses, sugar, shortening and water. Bring to a boil and cook, stirring constantly, until mixture thickens slightly, about 5 to 10 minutes. Remove from heat and let cool.

In a bowl, sift together flour, baking soda, cinnamon and salt, and stir into cooled raisin mixture. Combine well. Pour batter into a well-greased 13x9-inch (33x23 cm) pan. Bake in a 350°F (180°C) oven for 30 to 40 minutes, or until a skewer inserted in centre comes out clean.

Makes 12 servings.

To serve, Eric cuts a 3-inch (8 cm) square, halves the square diagonally, places one half, bottom side down, on a plate and stands the other half at the side. Garnish with molasses and a dab of whipped cream. Depending on your artistic skills, the dessert may resemble a butterfly.