Steamed Pumpkin Pudding

Ingredients

• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 3/4 tsp nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1 cup packed golden brown sugar
• 1 1/2 cups canned pure pumpkin
• 1/4 cup fancy molasses
• 1/4 cup butter, melted

Directions

1. Combine flour, pecans, baking soda, cinnamon, ginger, salt, nutmeg and cloves in a bowl; set aside.
2. Using medium speed of an electric mixer, beat together eggs and brown sugar until thick and pale in colour, about 3 minutes.
3. Beat in pumpkin and molasses until blended. Gradually beat in flour mixture just until blended.
4. Stir in melted butter just until combined.
5. Spoon batter into a greased 2 quart (2 L) pudding mould. Place greased lid on mould or cover tightly with greased foil. Secure foil by tying string around sides of mould.
6. Place mould on a rack in a large pot. Add enough boiling water to come halfway up sides of mould. Cover pot and bring to a boil. Reduce heat and simmer, covered, adding additional boiling water as required, until pudding tests done, about 2 hours.
7. Remove mould from pot and cool pudding in mould on a rack for 15 minutes. Invert pudding onto a plate. Serve warm with Ginger Sabayon.
8. Alternatively, invert pudding onto rack and cool completely. Freeze for up to 1 month. If freezing, thaw pudding in refrigerator before reheating. To reheat, place pudding in same greased pudding mould. Follow recipe directions for steaming pudding and simmer, covered, until heated through, about 30-40 minutes.