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["Butter a 2-1/2 quart (10 cup) steamed pudding mold with lid. Butter the inside of the lid. If you don't have such a mold, use a bundt pan, but you must seal it thoroughly with aluminum foil, first buttering the inside or spraying with cooking spray. No water must get into the pan!", "Stir flour, baking powder, salt and ground spices in a medium bowl to blend. Set aside. Using an electric mixer, beat butter and brown sugar in a large bowl until blended. Add eggs 1 at a time, beating until blended after each addition. Mix in pumpkin. Add dry ingredients and mix just until blended. Stir in walnuts.", "Transfer batter to your prepared mold, and smooth the top. Cover with lid, or seal thoroughly with aluminum foil (see above).", "Place a rack inside a pot large enough to hold your mold with a 2"" margin all around. A canning kettle or large pasta pot works well. Add enough hot water to the pot to come halfway up the side of the mold. Cover the pot and bring water to a boil. Reduce heat to low, and simmer until a bamboo skewer inserted near the center of the pudding comes out clean, adding more hot water if necessary, about two hours.", "Transfer the pudding mold to a rack and let stand for 20 minutes of so. Using a small knife cut around the edges of the mold to loosen the pudding. Turn the pudding out onto a plate.", "Serve warm with whipped cream, or a warm custard sauce.", "I often use a maple custard sauce for this cake. It is made with 8 egg yolks, 1/2 Cup of maple syrup, 2 Cup half and half, and 1 teaspoon vanilla. Whisk together all ingredients except the vanilla over medium-low heat for about 12-14 minutes, or until the sauce thickens enough to coat the back of a spoon. Stir in vanilla. Spoon over your portions of pudding and enjoy."]
