Pumpkin Spice Pudding Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs), sifted | |
| Potato | 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 1/2 teaspoons pumpkin-pie spice | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Orange juice | 3/4 Cup (16 tbs) | |
| Pumpkin | 1 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Butterscotch Velvet Sauce | ||
Directions
1. Measure flour, instant mashed-potato powder, baking soda, salt and pumpkin-pie spice into sifter.
2. Cream butter or margarine with brown sugar until fluffy in a large bowl; beat in eggs, then vanilla and orange rind.
3. Sift in dry ingredients, adding alternately with orange juice, beating well after each addition; fold in pumpkin and walnuts.
4. Pour into a well-greased, 8-cup tube mold; cover with foil, plastic wrap or double thickness of waxed paper; fasten with a string to hold tight.
5. Place on a rack or a trivet in a kettle (or make a rack by crumpling foil in a doughnut shape to fit bottom of kettle). Pour in boiling water to half the depth of pudding in mold; cover tightly.
6. Steam 2 hours, or until a long thin skewer inserted near center comes out clean. (Keep the water boiling gently during entire time, adding more boiling water, if it's needed.)
7. Cool the mold 5 minutes; loosen pudding around the edge with a sharp knife; unmold onto a serving plate; cool slightly. Spoon about 1/4 cup hot Butterscotch Velvet Sauce over the pudding. Cut in wedges; serve with the remaining sauce
2. Cream butter or margarine with brown sugar until fluffy in a large bowl; beat in eggs, then vanilla and orange rind.
3. Sift in dry ingredients, adding alternately with orange juice, beating well after each addition; fold in pumpkin and walnuts.
4. Pour into a well-greased, 8-cup tube mold; cover with foil, plastic wrap or double thickness of waxed paper; fasten with a string to hold tight.
5. Place on a rack or a trivet in a kettle (or make a rack by crumpling foil in a doughnut shape to fit bottom of kettle). Pour in boiling water to half the depth of pudding in mold; cover tightly.
6. Steam 2 hours, or until a long thin skewer inserted near center comes out clean. (Keep the water boiling gently during entire time, adding more boiling water, if it's needed.)
7. Cool the mold 5 minutes; loosen pudding around the edge with a sharp knife; unmold onto a serving plate; cool slightly. Spoon about 1/4 cup hot Butterscotch Velvet Sauce over the pudding. Cut in wedges; serve with the remaining sauce
Chef
