Stir together the rye flour,
cornmeal and wholemeal flour with the salt and soda.
Add the treacle and milk and beat
Stir in chopped raisins.
Fill the containers three quarters
full and cover with greased greaseproof paper and foil.
Put into the pan so that water
comes half way up the containers.
Cover and simmer for 3 hours,
topping up the pan with hot water occasionally.
Serve warm with butter.
This bread is the traditional
accompaniment to Boston Baked Beans.
This steamed bread may be cooked in
pudding basins or stone jam jars, but it looks most attractive if cooked
in clean food cans from which the tops have been removed (in this case,
the tins must be wrapped in foil when the dough is put in before