2 c. bread crumbs (made by directions below)
1 c. raisins
1/2 c. molasses
1/4 c. butter, melted
1 tsp. baking soda
1 tbsp. hot water
1/2 c. flour
1 tsp. each: ginger, allspice and cinnamon
1/2 tsp. salt

MOLASSES COADY:

1 c. molasses
1/4 c. water
1/4 c. butter
1 tbsp. vinegar

To make bread crumbs, soak dry bread crusts in enough water to soften. Drain and squeeze bread gently to remove excess water. Break into crumbs and measure 2 cups. Grease 4 cup pudding mold. Mix together crumbs, raisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture. Mix well. Sift flour, ginger, allspice and cinnamon and salt. Stir into crumb mixture.

Pour into greased mold. Cover top with large piece of greased foil and fold snugly over sides of mold to keep steam out. Leave slack in foil to allow pudding to expand. Place mold on rack in steamer or large pot. Add boiling water 1/2 way up side of mold. Cover and steam for 2 hours or firm to touch. Serve with molasses coady topping.