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.