Preheat oven to 350°F. In large bowl, mix gingerbread mix, pumpkin, raisins and buttermilk. Spread in ungreased 9-inch glass baking pan. Sprinkle brown sugar on top. Pour water over all. Bake 40 to 50 minutes, until center is set. Cut 3X4 into 12 squares. Place in individual serving bowls.
Meanwhile, combine egg yolks, sugar and salt in heavy 2-quart saucepan or double boiler and beat well. Gradually add milk. Cook over low heat or over boiling water, stirring constantly, until mixture thickens and coats back of spoon, about 25 minutes. Do not allow to boil. Remove from heat and stir in vanilla extract. Spoon about 2 tablespoons custard sauce over each serving of cake. Serve warm.
Raisin Gingerbread Pudding Cake
- 2 Packages (7 ounces each) or 1 package (14 1/2 ounces) gingerbread mix
- 1 Cup solid-pack canned pumpkin
- 1 Cup California raisins
- 1/2 Cup buttermilk, regular milk or yogurt
- 1 Cup firmly packed brown sugar
- 11/3 Cups hot water
- 4 large egg yolks
- 1/3 Cup sugar
- 1/8 teaspoon salt
- 2 Cups milk
- Vanilla extract