Figgy Duff

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.