Recipe - Pumpkin-Date Pudding

1 cup Brown sugar
One half cup Shortening
2 Eggs; separated
1 Three fourths cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground ginger
1 cn (16 oz) pumpkin or
1 One half cup Fresh pumpkin; cooked and
mashed
One fourth cup Evaporated milk
1 cup Chopped dates
One half cup Chopped nuts

Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour,
salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger
together and beat in alternately with pumpkin and milk. Fold in dates and
nuts. Beat egg whites until they hold stiff peaks and gently fold into
batter. Put mixture into a welloiled or buttered 6cup mold or souffle
dish. Place a small trivet in a crock pot large enough for the souffle
dish, and add about One half to 3/4inch of water to the crock pot. If you don't
have a trivet, make uniform balls or a "ring" from aluminum foil, just
thick enough to keep the souffle dish out of the water. Cut a round of wax
paper to fit the top of the souffle dish and lightly grease it so batter
will not stick as it rises, then wrap well with aluminum foil. Put in crock
pot and cook on low 4 to 5 hours.
Posted to recipeludigest Volume 01 Number 408 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997