Harvest Pudding With Satin Sauce
|Packed brown sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned pumpkin||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Satin sauce||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Cream together brown sugar and shortening.
Add eggs; beat till light and fluffy.
Stir together dry ingredients and 1 teaspoon salt.
Add to creamed mixture alternately with pumpkin and buttermilk, beating well after each addition.
Pour into greased 1 1/2-quart mold.
Cover with foil; tie with string.
Place on rack in deep kettle; add boiling water 1 inch deep.
Cover and steam till wooden pick inserted just off-center comes out clean, about 1 hour and 45 minutes (keep the water boiling).
Spoon Satin Sauce over; sprinkle with toasted almonds, if desired.ground nutmeg.
Whip 1/2 cup whipping cream; gently fold into egg mixture.
Serving size: Complete recipe
Calories 3263 Calories from Fat 1439
% Daily Value*
Total Fat 161 g248.4%
Saturated Fat 35.6 g178.1%
Trans Fat 13.5 g
Cholesterol 464.3 mg154.8%
Sodium 3268.5 mg136.2%
Total Carbohydrates 424 g141.3%
Dietary Fiber 13.2 g52.7%
Sugars 229.1 g
Protein 44 g87.9%
Vitamin A 399.9% Vitamin C 11.2%
Calcium 73.8% Iron 94.6%
*Based on a 2000 Calorie diet