Figgy Duff

11/2 cups dried bread crumbs 1/3 cup all-purpose flour 3/4 cup raisins, soaked in 3 tablespoons of rum until plump, drained 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon baking powder 1/2 cup dark molasses or dark corn syrup 5 tablespoons melted butter 3 tablespoons dark rum Maple syrup to taste 1 cup whipped cream 12 strawberries, sliced

In a large mixing bowl combine the bread crumbs, flour, soaked raisins, spices, baking powder, molasses, butter, and rum. Transfer the mixture to a plastic bag (but don't close it) and wrap the bag in a double thickness of cotton cheesecloth. Tie the bag securely at the top. In a large pot bring 3 quarts of water to a boil and add the wrapped pudding. Cover and simmer over low heat for 1 1/2 hours. Remove the pudding from the water and drain. When cool enough to handle, unwrap the pudding and transfer it to a cutting board. Slice the pudding into 6 wedges. Spoon maple syrup on each serving plate and place a wedge of pudding on the syrup. Spoon a dollop of whipped cream next to the pudding and garnish the whipped cream with sliced strawberries.