Title: Steamed Pumpkin Pudding with Creamy Sauce C/
Categories: Dessert Crockpot
Yield: 8 Servings
| 1 | c | Brown sugar |
| 1/2 | c | Shortening |
| 2 | | Eggs |
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon; ground |
| 1 | ts | Ginger; ground |
| 1/4 | ts | Cloves; ground |
| 1/2 | c | Pumpkin* |
| 1/4 | c | Buttermilk; or sour milk |
| 1/2 | c | Dates; in small pieces |
| 1/2 | c | Nuts; chopped |
| SAUCE |
| 1 | | Egg |
| 3 | tb | Butter; melted |
| 3/4 | c | Confectioner's cugar |
| 1/2 | ts | Vanilla |
| | ds | Nutmeg; or mace |
| 1/2 | c | Whipping cream; whipped |
Cream sugar and shortening. Add two eggs, beating until light and fluffy.
Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
Add to creamed mixture alternately with pumpkin and buttermilk. Beat well
after each addition. Fold in dates and nuts. Pour into a well oiled 6-cup
mold. Cover with foil, sealing well. Place trivet in removable liner and
fill with one inch of water. Place mold on trivet. Place liner in base.
Cover and cook on high 5 hours. Take mold from liner; cool; unmold. Serve
with creamy sauce. CREAMY SAUCE: Beat 1 egg until foamy. Blend in melted
butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream.
*NOTE: The original recipe calls for "1/2 cup pumpkin." This seems like a
small amount. It may need more.