Method:

Prepare a pudding mould or a Pyrex bowl by generously buttering it and sprinkling it with flour. 

In a small bowl, soak raisins in brandy, rum, juice, or tea for 30 minutes.

In another bowl, whisk together flour, soda, salt, cinnamon, ginger, nutmeg, and cloves. 

In a medium-sized bowl, cream butter and sugar. Beat in egg, then pumpkin puree. Add vanilla and milk. 

Stir the flour mixture into the creamed mixture, then add the nuts and raisins with the liquid. Turn into the prepared pudding mould. 

Place the lid firmly on the mould, or create a foil cover for the bowl and secure it with twine. See general steaming directions for specifics about water levels.

Simmer for 2 hours, then remove the pudding from the pot and test for doneness using a long skewer or a piece of dry spaghetti. If the probe comes out free of raw batter, replace the lid and sit for 10 minutes. Then invert the pudding onto a platter and let it continue to cool. Serve with sauce or wrap in foil and freeze—reheat before serving.