Mix together the flours, baking powder, soda, salt and spices.
In another bowl, beat together the yogurt, eggs, sugar and vegetable or fruit. Blend this mixture into the dry ingredients.
Place the batter in a 2-quart pudding mold. Fill about two-thirds full. Place the lid on the pudding mold.
Place the mold in a kettle or saucepan on top of something (a vegetable steamer or crinkled tin foil will do) to keep them off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding containers.
Fill the kettle with boiling water two-thirds of the way up the mold. Cover, bring the water back to a boil and lower the heat to a simmer. Steam the pudding(s) for about 2 hours, adding water if necessary. (If the batter seems too much for the cans or mo