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Pumpkin Pudding


"This pudding makes it's own sauce."
Barbara Rachert, 1974


1/2 cup butter at room temperature
1/3 cup packed brown sugar
1 egg, beaten
2/3 cup canned pumpkin (or your own)
1 cup flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup raisins, blanched and patted dry
1 cup packed brown sugar
1 tbsp butter
1 2/3 cups boiling water
1/2 cup orange juice (fresh or frozen)

  1. To make the batter, cream together the butter, and sugar until light and fluffy.  Add in the egg and pumpkin, blend well.
  2. In a small bowl stir together the flour, baking powder, salt, cinnamon, and nutmeg and add to pumpkin mixture.  Combine thoroughly then stir in raisons.
  3. Spoon batter into a buttered 2 quart casserole ensuring enough room at the top for the sauce.
  4. To make the sauce sprinkle the batter with the brown sugar and dot with the butter.
  5. Mix together the boiling water and orange juice.  Slowly pour evenly over the top of the batter
  6. Do not mix into the batter!
  7. Bake at 325 degrees for one hour.
  8. Serve hot, spooning some sauce over each serving.



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