This recipe is from the December 1981 issue of Gourmet magazine.Although this is made like a pudding, I like it even better sliced thin and served at room temperature as a ‘tea cake”. Given the high butter content of this recipe, I make (steamed) Cranberry Pudding much more frequently.
Butter and sugar a 1 ½ to 2-liter steam-pudding mold (tube center with cover).
In a food processor fitted with a steel blade, cream:
¾ cup dark brown sugar
Mix well then add:
1 ½ cups flour
1 t baking powder
1 t cinnamon
½ t ground cloves
½ t ground ginger
½ t ground nutmeg
¼ t soda
½ c puree pumpkin (use fresh or frozen fresh pumpkin if possible)
2 T dark molasses or maple syrup
½ c chopped pecans
4 T crystallized ginger, coarsely chopped
1/2 cup zante currants or raisins (optional)
Pour into the prepared mold and cover. Place on rack in large kettle, with the hot water height half that of the mold. Place cover on kettle and steam pudding for 2 1/2 hours Check periodically to be sure water level has not fallen significantly. Pudding is done when a small skewer inserted into the center of the pudding comes out clean. Let stand in the mold 5 minutes then remove from mold; sliding a knife around the edges of the mold will facilitate this. While this can be served warm (reheat in microwave if made ahead) it is also good at room temperature.
Serve with Orange (Hard) Sauce , Hard Sauce, or Ginger Frozen Yogurt.