1/2 c. butter
1 c. graham cracker crumbs
3/4 c. cornmeal
1/2 c. whole wheat flour
1/2 c. sifted all-purpose flour
1/4 c. wheat germ
2 tsps. baking soda
1 1/2 tsps. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. fresly grated nutmeg
1/4 tsp. allspice
3/4 c. molasses
2 c. buttermilk
1 c. raisins
1/2 c. currants
Butter or cream cheese
Place a rack in a deep kettle. Fill with boiling water to about 1" deep. Place a 2 quart pudding mold or two 1-lb coffee cans on the rack. Melt butter in mold. In a separate bowl, combine dry ingredients. Mix molasses & buttermilk & stir into dry ingredeints, beating well with a spoon. Pour mixture into the butter in mold. Sprinkle raisin & currants over batter. Butter a piece of foil & use as a lid. Secure with rubber band. Cover kettle & steam 3 hours, checking frequently to make sure water doesn't boil dry. Remove from water
let stand about 10 minutes. Invert onto a serving plate. Serve hot. 263 cal, 11g fat, 26mg chol, 543mg sod
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