Ingredients
1 cup canned pumpkin, mashed
1/2 cup milk
6 Tablespoons butter, melted
2 eggs, lightly beaten
2 Tablespoons honey
1 cup packed brown sugar
2 cups flour
4 teaspoons baking powder
1 teaspoon nutmeg
1/2 cup slivered almonds
1/2 cup maple syrup
Directions
1 Grease a 6-cup rounded mold or mixing bowl.
2 Blend pumpkin, milk, butter, eggs, honey, and sugar.
3 Sift together flour, baking powder, cinnamon, and nutmeg.
4 Stir dry ingredients and almonds into pumpkin mixture.
5 Pour into mold; cover tightly with aluminum foil.
6 Put in large saucepan; add boiling water to water to halfway up sides of mold.
7 Boil, covered, 2 hours or until pudding is film.
8 Serve with maple syrup and whipped cream, if desired.
MAKES 6 servings
1 cup canned pumpkin, mashed
1/2 cup milk
6 Tablespoons butter, melted
2 eggs, lightly beaten
2 Tablespoons honey
1 cup packed brown sugar
2 cups flour
4 teaspoons baking powder
1 teaspoon nutmeg
1/2 cup slivered almonds
1/2 cup maple syrup
Directions
1 Grease a 6-cup rounded mold or mixing bowl.
2 Blend pumpkin, milk, butter, eggs, honey, and sugar.
3 Sift together flour, baking powder, cinnamon, and nutmeg.
4 Stir dry ingredients and almonds into pumpkin mixture.
5 Pour into mold; cover tightly with aluminum foil.
6 Put in large saucepan; add boiling water to water to halfway up sides of mold.
7 Boil, covered, 2 hours or until pudding is film.
8 Serve with maple syrup and whipped cream, if desired.
MAKES 6 servings