Directions

1. 1. In a large bowl combine the orange juice with the condensed milk and chopped prunes, mix well. Let stand for 10 minutes.
2. 2. Add the bread and stir until softened. Stir in the egg whites, brown sugar, oil, vanilla and walnuts.
3. 3. In a separate bowl sift together the flour, baking soda and salt.
4. 4. Mix the wet ingredioents into the dry ingredients; stir to combine.
5. 5. Spray a 6 1/2 cup tower mold with cooking oil. Pour the pudding mixture into the mold. Cover with foil; press foil tightly against the mold's rim. Be sure the foil is going to stay put through the cooking process. If you have to, use a rubber band or string.
6. 6. Place the mold on a rack in a deep kettle. Add boiling water to a depth of about one inch. Cover the outer kettle.
7. 7. Bring to a gentle boil, reduce the heat to simmer and cook for 2 3/4 to 3 hours or until a long wooden pick or skewer inserted in center comes out clean. Add more boiling water to the kettle as necessary.
8. 8. Remove the mold from kettle. Cool pudding for 10 minutes; remove pudding from mold.
9. 9. Serve warm with hard sauce (look up our recipe for it).