Print Recipe

Baked Pumpkin Pudding

RG

Ingredients

Pudding

  • 1/3 cup shortening
  • 1 2/3 cups sifted flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/3 cup water
  • 1 cup cooked or canned pumpkin
  • 1/2 cup chopped nuts
  • 1 egg, unbeaten
  • 1 cup chopped dates

Creamy Sauce

  • 1 small egg
  • 1 tablespoon melted butter or margarine, cooled
  • 1 1/4 cups confectioners' sugar
  • 1 cup whipping cream, whipped stiff
  • 1/2 teaspoon vanilla extract

Instructions

  1. Pudding: Sift flour, sugar, baking soda, salt, baking powder and spices together into mixing bowl. Add shortening, water, pumpkin and nuts. Beat 2 minutes at medium speed of electric mixer (or 300 strokes by hand). Scrape bowl constantly.
  2. Add egg and dates. Beat 2 minutes longer. Pour into 2 well-greased 1-quart ring molds or one 6 1/2 cup ring mold or a 9-inch square cake pan.
  3. Bake at 350 degrees F about 35 minutes for 1-quart ring molds, 45 minutes for 6 1/2 cup ring mold or 9-inch square pan.
  4. Serve warm with Creamy Sauce.
  5. Creamy Sauce: Beat egg until foamy. Stir in melted butter. Add confectioners' sugar and beat until smooth.
  6. Blend in whipped cream and vanilla extract.

Yields about 2 cups.

Variation: Omit vanilla extract. Add 1/2 teaspoon brandy flavoring and 1/4 teaspoon rum extract.


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