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Candied Fruit Pudding

1/4 pound candied fruit 1/4 pound of bread crumbs 2 ounces of flour 1/2 pint milk 2 ounces butter Any kind of candied fruit that is getting a little damp to use as dessert will do for this pudding; if it is large, it should be shredded, but if cherries are used, they may be cut in half. Mix the flour with the bread crumbs and the candied fruit. Make the milk hot, and melt the butter in it, and pour it over the bread crumbs, etc. Have ready a buttered mold, and pour in the mixture, and steam for three hours. One of the wine sauces or plain sweet sauce may be served with this pudding. Or it may be served with butter, and cream and sugar.