From The Australian Women’s Weekly Delicious Desserts
You may be surprised to learn that dessert only seems to feature on the Evans-Markwort table when we have guests—and we invariably turn to the culinary expertise offered up in the Judy Evans cookbook (see Volume 1 of this series). My success rate has not been high on the odd occasion that I have been compelled to experiment. However, this recipe did not let me down and it was simple enough for me to use it again. Not to mention the Canadian tone – it got a 'thumbs up' from Dad. Good for a winter’s evening!
Grease a pudding steamer (6 cup capacity). Combine the pumpkin, milk, butter, eggs, honey and sugar in a medium bowl and mix well. Stir in the sifted dry ingredients and almonds. Pour into the prepared steamer, cover with a greased round of paper, then foil, the secure with string and the lid.
Place the steamer in large saucepan with enough boiling water to come halfway up the side of steamer. Boil covered for about 2 hours or until firm. Turn onto a plate and serve with maple syrup and cream.