Baked Pumpkin Pudding

Yield: about 2 cups

Ingredients

Pudding

• 1/3 cup shortening
• 1 2/3 cups sifted all-purpose flour
• 1 1/3 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/3 cup water
• 1 cup cooked or canned pumpkin
• 1/2 cup chopped nuts
• 1 egg, unbeaten
• 1 cup chopped dates

Creamy Sauce

• 1 small egg
• 1 tablespoon melted butter, cooled
• 1 1/4 cups confectioners' sugar
• 1 cup whipping cream, whipped stiff
• 1/2 teaspoon vanilla extract

Instructions

Pudding

1. Sift flour, sugar, baking soda, salt, baking powder and spices together into mixing bowl. Add shortening, water, pumpkin and nuts. Beat 2 minutes at medium speed of electric mixer (or 300 strokes by hand). Scrape bowl constantly.
2. Add egg and dates. Beat 2 minutes longer. Pour into 2 well-greased 1 quart ring molds or one 6 1/2 cup ring mold or a 9-inch square cake pan.
3. Bake at 350 degrees F about 35 minutes for 1 quart ring molds, 45 minutes for 6 1/2 cup ring mold or 9 inch square pan.
4. Serve warm with Creamy Sauce.

Creamy Sauce

1. Beat egg until foamy. Stir in melted butter. Add confectioners' sugar and beat until smooth.
2. Blend in whipped cream and vanilla extract.

Notes

Variation: Omit vanilla extract. Add 1/2 teaspoon brandy flavoring and 1/4 teaspoon rum extract.