Pudding:

• 1¹/₄ cups fine dry bread crumbs
• ¹/₂ cup enriched all-purpose flour
• 1  cup firmly packed brown sugar
• 1  teaspoon baking powder
• ¹/₂ teaspoon baking soda
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon ground cinnamon
• ¹/₂ teaspoon ground cloves
• ¹/₂ cup salad oil
• ¹/₂ cup undiluted evaporated milk
• 2  eggs
• 1¹/₂ cups canned pumpkin

Lemon Nut Sauce:

• ¹/₂ cup butter or margarine
• 2  cups confectioners’ sugar
• ¹/₄ teaspoon salt
• ¹/₄ teaspoon ground ginger
• ¹/₄ cup lemon juice
• ¹/₂ cup chopped walnuts

1. Blend bread crumbs, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl.
2. Beat oil, evaporated milk, eggs, and pumpkin. Add to dry ingredients; mix until well blended.
3. Turn into a well-greased 2-quart mold. Cover tightly with a greased cover, or tie greased aluminum foil tightly over mold. Place mold on trivet or rack in a steamer or deep kettle with a tight-fitting cover.
4. Pour in boiling water to no more than one half the height of the mold. Cover steamer, bring water to boiling, and keep boiling at all times. If necessary, add more boiling water during cooking period.
5. Steam the pudding 2¹/₂ to 3 hours, or until a wooden pick inserted in center comes out clean.
6. For Lemon Nut Sauce, beat butter in a bowl. Blend confectioners’ sugar, salt, and ginger; add gradually to butter, beating well. Add lemon juice gradually, continuing to beat until blended. Mix in walnuts.
7. Remove pudding from steamer and unmold onto a serving plate. Serve pudding with Lemon Nut Sauce.

Note:
If pudding is to be stored and served later, unmold onto a rack and cool thoroughly. Wrap in aluminum foil or return to mold and store in a cool place. Before serving, resteam pudding about 3 hours, or until thoroughly heated.

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