Recipe: Pumpkin Pudding Ring with Nutmeg Sauce

PUMPKIN PUDDING RING WITH NUTMEG SAUCE

1 2/3 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup shortening
1/3 cup water
1/3 cup walnuts, chopped
1 cup pumpkin puree
1 large egg, unbeaten
Nutmeg Sauce (recipe follows)

Preheat oven to 350 degrees F. Grease 2 quart ring mold or Bundt pan.

Sift dry ingredients into a bowl. Add shortening, water, nuts and pumpkin. Beat 2 minutes at medium speed (300 strokes). Add egg. Beat 2 more minutes. Pour into prepared mold.

Bake 45 minutes at 350 degrees F. Unmold. Serve at room temperature or slightly warm. Serve warm sauce separately.

NUTMEG SAUCE

1/4 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 tablespoon flour
1 teaspoon vanilla
1 1/4 cups boiling water
1/4 teaspoon nutmeg

Cream butter and sugar until light and fluffy. Blend in egg yolk, flour and vanilla. Gradually add boiling water. Cook over low heat, stirring constantly until thickened. Stir in nutmeg. Serve warm.

Servings: 14
From: Mrs. Roger Priest
Source: Worcester Art Museum Cookbook