Instructions: Brush 6 1 cup molds with oil. Combine
almond butter or margarine and brown
sugar in bowl and beat well. Sift flour salt and spices.

Stir flour mixture
into butter mixture.

Add pumpkin molasses, baking
soda, rum or brand, vanilla, lemon juice, raisins currants, pecans and egg replacer. Stir until well mixed.

Fill puffing molds 2/3rds full with
mixture. Cover each mold with a lid or a double layer of foil secured with a rubber band or string.

SEt molds on a steaming rack in a pot with a tight fitting lid. Add enough hot
water to the pot to reach halfway up sides of molds. Cover pot and steam
puddings over med. heat for 2 hours.

Unmold while still warm and serve with
brandied orange sauce.

Sauce=Combine orange marmalade and juice in saucepan. Cook over med.-low heat
5 minuets stirring
occasionally. Add lemon juice, brandy and orange liqueur and stir. Remove from heat and set aside.

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