Steamed Orange Pudding

Against anyone who doubts that the lowliest ingredients can make the mightiest difference, this Steamed Orange Pudding is proof to the contrary. The main ingredient is breadcrumbs. Homemade bread crumbs. I save in the freezer all the scraps from my various loaves of bread during the year, and when I have a good supply I set them on a sheet pan in a 200 degree oven for about 90 minutes, until they are just showing a bit of color. Then I run them through the food processor, and back in the freezer they go. The pudding cracked slightly as I was turning it out of the mold, and I didn't get around to taking pictures of the pudding in pieces, since it doesn't look much different than it does whole and I was too busy eating it plain for snacking. This isn't exactly a showpiece, but it is mighty delicious. It keeps well for a few days wrapped in plastic, and I think it would make a perfect finish after a winter dinner, with a bit of custard or hard sauce or even a scoop of vanilla ice cream. It is sort like a bread pudding, only wonderful.

A couple of slight modifications:  The recipe says to steam for about two hours, but I found it was done after barely one hour. Also I added a couple tablespoons of Cointreau. Finally, as several of the reviewers at Epicurious noted, this makes a scant four cups, and to fill a regular mold it will make sense to increase the recipe by half.