Preparation:
1. Cream together butter, sugar and vanilla in large bowl; add eggs and blend well.
2. Combine flour, cocoa, cinnamon and baking soda; add alternately with milk to creamed mixture. Stir in nuts.
3. Pour mixture into well-greased, sugared 2-quart heatproof mold.
4. Grease piece of foil and place, greased-side down, across mold; fold down edges of foil around outer rim and tie securely with string.
5. Place a rack in large kettle or saucepan; pour water into kettle to top of rack and bring to a boil.
6. Place mold on rack; cover kettle and steam pudding over simmering water about 2 1/4 hours, or until cake tester inserted in center comes out clean. (Additional water may be needed.)
7. Remove from heat; cool 10 minutes.
8. Unmold; serve hot, topped with Orange-Pineapple Sauce.
Orange-Pineapple Sauce Makes 3 cups sauce 1. Combine pineapple, orange juice, sugar and cornstarch in saucepan.
2. Stir over low heat until sauce thickens and bubbles. |
