English Plum Pudding

1 cup milk
3 cups soft bread crumbs, (5 slices bread)
1/2 cup shortening, melted
1/2 cup molasses
1/2 cup chopped raisins
1 cup all-purpose flour
1/2 cup finely chopped citron
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Amber Sauce (See Below)

Generously grease bottom and side of 4-cup mold. Pour milk over bread crumbs in large bowl. Stir in shortening and molasses. Stir in remaining ingredients except Amber Sauce. Pour into mold. Cover with aluminum foil.

Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat about 3 hours or until toothpick inserted in center comes out clean. (If adding water during steaming is necessary, uncover and quickly add boiling water.)

While pudding is steaming, make Amber Sauce. Unmold pudding; cut into slices. Serve warm with sauce.

Amber Sauce
1 cup packed brown sugar or granulated sugar
1/4 cup butter
1/2 cup half-and-half
1/2 cup light corn syrup

Mix all ingredients in 1 1/2-quart saucepan. Cook over low heat 5 minutes, stirring occasionally.