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Prep Time: Cook Time: Total Time:
Walnut-Pumpkin Steamed Pudding
1 cup walnuts, chopped
1/2 cup shortening
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 eggs, well beaten
2 cups all-purpose flour, sifted
1 12/ teaspoons baking soda
1 1/2 teaspoons salt
1 cup canned pumpkin
1/2 cup sour cream
In a mixing bowl, cream together the shortening, butter, brown and white sugar, and the spices until light and fluffy. Beat in the eggs, then stir in the walnuts.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the batter alternately with the pumpkin and sour cream and combine thoroughly.
Turn the mixture into a well-greased 1 1/2 to 2 quart mold. Cover the mold tightly with foil and set it in a pan of hot water. The water should come halfway up the sides of the mold, and should be replenished, if necessary, during steaming.
Cover the pan and steam the pudding in continuously boiling water for about 2 hours. Remove the mold from the water, let stand 5 minutes before removing the pudding.
Serve slices of warm pudding with freshly whipped cream sweetened to taste with confectioners' sugar and flavored with 1 tablespoon brandy extract.
Serves 8.
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Walnut-Pumpkin Steamed Pudding
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Category: Recipes
Prep Time: Cook Time: Total Time:
Walnut-Pumpkin Steamed Pudding
1 cup walnuts, chopped
1/2 cup shortening
1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 eggs, well beaten
2 cups all-purpose flour, sifted
1 12/ teaspoons baking soda
1 1/2 teaspoons salt
1 cup canned pumpkin
1/2 cup sour cream
In a mixing bowl, cream together the shortening, butter, brown and white sugar, and the spices until light and fluffy. Beat in the eggs, then stir in the walnuts.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the batter alternately with the pumpkin and sour cream and combine thoroughly.
Turn the mixture into a well-greased 1 1/2 to 2 quart mold. Cover the mold tightly with foil and set it in a pan of hot water. The water should come halfway up the sides of the mold, and should be replenished, if necessary, during steaming.
Cover the pan and steam the pudding in continuously boiling water for about 2 hours. Remove the mold from the water, let stand 5 minutes before removing the pudding.
Serve slices of warm pudding with freshly whipped cream sweetened to taste with confectioners' sugar and flavored with 1 tablespoon brandy extract.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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