Steamed Pumpkin Pudding with Creamy Sauce (Crockpot)
1 C. brown sugar
1/2 C. shortening
2 eggs
1 3/4 C. all-purpose flour
1 t. salt
1 t. baking powder
1 t. baking soda
1 t. cinnamon, ground
1 t. ginger, ground
1/4 t. 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 T. butter, melted
3/4 cup confectioner's sugar
1/2 t. vanilla
nutmeg or mace, dash
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 1 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.
Serving Size : 8
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