Steamed Pumpkin Pudding

Name: Steamed Pumpkin Pudding
Ingredients: 2-1/4 cups All-purpose Flour; 1-3/4 teaspoon Baking Power; 1/2 teaspoons Salt; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 3/4 cups Unsalted Butter, At Room Temperature; 2 cups Light Brown Sugar; 3 whole Large Eggs; 1-1/2 cup Canned Solid Pack Pumpkin; 1 cup Coarsely Chopped Toasted Walnuts; Whipped Cream For Topping

13 ingredients

1 steps

Ingredients

2-1/4 cups All-purpose Flour
1-3/4 teaspoon Baking Power
1/2 teaspoons Salt
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
3/4 cups Unsalted Butter, At Room Temperature
2 cups Light Brown Sugar
3 whole Large Eggs
1-1/2 cup Canned Solid Pack Pumpkin
1 cup Coarsely Chopped Toasted Walnuts
Whipped Cream For Topping

Directions

1

["Butter a 2-1/2 quart (10 cup) steamed pudding mold with lid. Butter the inside of the lid. If you don't have such a mold, use a bundt pan, but you must seal it thoroughly with aluminum foil, first buttering the inside or spraying with cooking spray. No water must get into the pan!", "Stir flour, baking powder, salt and ground spices in a medium bowl to blend. Set aside. Using an electric mixer, beat butter and brown sugar in a large bowl until blended. Add eggs 1 at a time, beating until blended after each addition. Mix in pumpkin. Add dry ingredients and mix just until blended. Stir in walnuts.", "Transfer batter to your prepared mold, and smooth the top. Cover with lid, or seal thoroughly with aluminum foil (see above).", "Place a rack inside a pot large enough to hold your mold with a 2\" margin all around. A canning kettle or large pasta pot works well. Add enough hot water to the pot to come halfway up the side of the mold. Cover the pot and bring water to a boil. Reduce heat to low