Sweet Potato-Pumpkin Puddings - cooking recipe

Ingredients

1 (8 oz.) can sweet potatoes (vacuum packed), drained
1 c. canned pumpkin
1/2 tsp. finely shredded orange peel
1/3 c. sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 beaten eggs
1 c. canned unsweetened coconut milk
sweetened whipped cream
toasted shredded coconut (optional)
1 c. pitted dates, cut up
1 c. boiling water
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
2 Tbsp. butter or margarine, melted
1 1/2 c. sifted enriched flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped California walnuts
1 recipe brown-sugar sauce

Preparation

Combine dates and water.
Blend sugars, egg and butter.
Sift together dry ingredients; add to sugar mixture.
Stir in nuts and cooled date mixture.
Pour into 11 x 1 1/2-inch baking dish.
Top with brown-sugar sauce.
(Combine 1 1/2 cups brown sugar, 1 tablespoon butter or margarine and 1 1/2 cups boiling water.) Bake in moderate oven (375\u00b0) about 40 minutes.
Cut in squares; invert on plates.
Serve warm with whipped cream.
Makes 9 servings.
Use 1/2 cup more water for more pudding.