Preparation / Directions:
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
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