About: Pumpkin Pudding

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About: Pumpkin Pudding Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

pumpkin Pudding * 3 eggs * 16 Oz. Can pumpkin * 3/4 Cup Loosely Packed brown sugar * 1 1/2 Cups milk or light cream (or a 13 Oz. Can evaporated milk) * 1 T. Ground cinnamon * 1/2 T. Grated fresh ginger * 1/4 T. Ground Cloves Pinch salt Source:my Old Recipes

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rdfs:label	Pumpkin Pudding
rdfs:comment	pumpkin Pudding * 3 eggs * 16 Oz. Can pumpkin * 3/4 Cup Loosely Packed brown sugar * 1 1/2 Cups milk or light cream (or a 13 Oz. Can evaporated milk) * 1 T. Ground cinnamon * 1/2 T. Grated fresh ginger * 1/4 T. Ground Cloves Pinch salt Source:my Old Recipes
dcterms:subject	Turkey meat Recipes Cathy's Recipes Brown sugar Recipes Evaporated milk Recipes Chicken Recipes Pork Recipes Pumpkin Recipes Light cream Recipes
abstract	pumpkin Pudding * 3 eggs * 16 Oz. Can pumpkin * 3/4 Cup Loosely Packed brown sugar * 1 1/2 Cups milk or light cream (or a 13 Oz. Can evaporated milk) * 1 T. Ground cinnamon * 1/2 T. Grated fresh ginger * 1/4 T. Ground Cloves Pinch salt Preheat Oven to 350. Beat eggs; Add All Other Ingredients. Mix Together, Beating With a hand Beater or Using a Food Processor or Blender. Put Mixture in an Oiled 9 Inch Baking Dish (round Dish) And Bake 45 Minutes or Until a Knife Inserted in The Center Comes Out Clean Note: if You Serve This as a Vegetable, You May Want to Reduce The Amount of sugar to 1/2 Cup. Also, if Serving as a Dessert, Try Baking it in Oiled Custard Cups; You Will Need 7 to 8, Depending on How High You Fill Them. Serve Accompanied With Turkey, Chicken or Pork. Serves 6 to 8 Source:my Old Recipes

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