Pumpkin Nut Pudding
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Instant mashed potato powder||1⁄2 Cup (8 tbs) (1 Envelope)|
|Dehydrated mashed potato powder||1⁄2 Cup (8 tbs) (1 Envelope)|
|Baking soda||1 1⁄4 Teaspoon|
|Pumpkin-pie spice||1 1⁄2 Teaspoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Grated orange peel||1 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs) (From An About-1- Pound Can)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Chopped mixed candied fruits||4 Ounce (1/2 Cup)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Orange glaze/Orange sauce||1⁄2 Cup (8 tbs)|
|Walnut halves||2 Tablespoon|
1 In a sifter,measure flour, mashed-potato powder (not flakes), baking soda, salt and pumpkin-pie spice.
2 In a large bowl, cream butter or margarine and brown sugar until fluffy.
3 Beat in the egg yolks, vanilla and orange peel.
3 In a 2-cup measure, combine pumpkin and orange juice .
4 In a medium-size bowl,beat egg whites until they form soft peaks.
5 Sift dry ingredients, adding alternately with pumpkin mixture, into the creamed butter mixture; beat well after each addition.
6 Fold in the candied fruits and chopped walnuts, then egg whites.
7 Pour into a well-greased 8-cup mold; cover with foil or transparent wrap or wax paper of double thickness and fasten with string to hold tightly.
8 Place on a rack or trivet in a kettle or steamer and pour in boiling water to half the depth of the pudding in mold; cover tightly.
9 Steam for 3 hours, or until a long thin metal skewer inserted in the center comes out clean, and top springs back when lightly pressed with a fingertip. (Keep the water boiling gently during the entire cooking time, adding more boiling water, if needed.)
10 Cool the mold for 5 minutes; loosen the pudding around the edge with a knife and unmold onto a serving plate.
11 Spoon about 1/2 cup sparkly orange sauce over; crown with walnut halves.
12 Cut into wedges and serve with additional sparkly orange sauce.