Fireside steamed pudding

1. Thoroughly grease 8-cup tube mold or heat-proof bowl.
2. In large bowl, stir together bread crumbs, ¾ cup sugar, flour, baking powder and salt.
3. In medium bowl, stir together egg yolks, 1-½ cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended.
4. In large bowl, beat egg whites until foamy; gradually add remaining ¼ cup sugar, beating until stiff peaks form.
5. Foldi about one-third beaten whites into cherry mixture, blending thoroughly.
6. Fold in remaining egg whites; gently fold in small chocolate chips.
7. Pour batter into prepared tube mold.
8. (if mold is open at top, cover opening with foil; grease top of foil).
9. Cover mold with wax paper and foil; tie securely with string.
10. Place a rack in a large kettle; pour water into kettle to top of rack.
11. Heat water to boiling; place mold on rack.
12. Cover kettle; steam over simmering water about 1-½ hours or until wooden pick inserted comes out clean.
13. (additional water may be needed during ste ming).
14. Remove from heat; cool in pan 5 minutes.
15. Remove cover; unmold onto serving plate.
16. Serve warm with cherry whipped cream.
17. 12 to 14 servings.
18. Cherryi whipped cream: in medium bowl, beat 1 cup (½ pt). Cold whipping cream with ¼ cup powdered sugar until stiff; fold in pie filling remaining from pudding (about ½ cup) and ½ teaspoon almond extract.