Actually, unless I get a response in the next few minutes, I'm going ahead with my rash plan....or perhaps my not rash plan.
I'm making a steamed pudding (actually more like a cake or English pudding) calling for 6 Tbsp unsalted butter. I have maybe 2 Tbsp of same...maybe a bit less. I want to know if I can combine my butter with canola oil to make up the required number of tbsp.
Or maybe I should use all oil? I know loads of cakes are made with oil (espec. ones like carrot and persimmon) so why not pumpkin?
Any info re this?