Bread in a can, I know it sounds bad at first glance, however we served some yesterday and it was a huge hit, as in not a scrap left.
Boston brown bread, either plain, or with raisins, nuts or dates. The first successful batch was made with raisins.
Plans for Christmas include a batch made with dates and pecans in lieu of Christmas pudding which I don't like at all, and neither do most people that I have asked.
So for those adventurous few, here's the recipe.
3.5 cups of sour milk. I used regular milk and added 1 Tblsp. of vinegar per cup to make a total of 3.5 cups.
1 tsp salt
2 tsp. baking soda
1 cup molasses
1 cup flour
1 cup corn meal
2 cups graham flour.
Add raisins, dates, nuts, or any combination of these.
Mix all dry ingredients, then add milk and molasses, and mix. This is going to look like a fairly thin cake batter, kind of foamy. Fear not, it's going to work out just fine.
Pour mixture into greased cans, such as asparagus tins, or tomato tins, about 2/3 full. Cover the tins with waxed paper, then tin foil and put an elastic band around each one. You could also tie them up with string.
In a large pot bring water to a boil, pop the tins in and cover the pot. Let it steam for as long as it takes, anywhere from one to even 2 1/2 hours. The tins should have water roughly 2/3 of the way up the sides. Be sure not to let the water get too low.
Start checking after about 50 minutes with a bamboo skewer. Once it comes out clean, you're done. Remove and replace waxed paper and foil after checking.
Let the breads cool before removing them from the tins.