Steamed California Walnut-Pumpkin Pudding
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 cup california walnuts
1 cup shortening -- (half butter)
1 cup brown sugar -- packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 large eggs -- well beaten
2 cups all-purpose flour -- sifted
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup canned pumpkin
1/2 cup sour cream
---BRANDY WHIPPED CREAM SAUCE---
1 large egg
1/3 cup butter -- melted
1 1/2 cups confectioners sugar -- sifted
1 dash salt
1 tablespoon brandy extract
1 cup heavy cream
 

Preparation:

1. Chop walnuts. 2. Cream together shortening, brown and white sugar and spices until light and fluffy. 3. Beat in eggs; stir in walnuts. 4. Resift flour with baking powder, baking soda and salt; add to creamed mixture alternately with pumpkin and sour cream. 5. Turn into a well-greased 1 1/2 to 2-quart mold; cover tightly and set in pan of hot water. (Water should come halfway up sides of mold; replenish water, if necessary, during steaming.) 6. Cover pan and steam pudding in continuously boiling water, about 2 hours. 7. Remove mold from water; let stand 5 minutes before removing pudding. 8. Serve hot with Brandy Whipped Cream Sauce. Brandy Whipped Cream Sauce Makes 2 cups 1. Beat egg until light and fluffy; beat in butter, confectioners' sugar, salt and brandy extract. 2. Beat heavy cream until stiff; gently fold into first mixture. 3. Cover and chill until ready to serve; stir before spooning on pudding. NOTE: A nice change from the usual pumpkin or mincemeat pie traditionally served at Thanksgivi