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    Pumpkin Pudding with Whiskey Sauce


    Source of Recipe


    Cooking Light, October 1994, page 95

    List of Ingredients





    8 ounces crushed pineapple -- (1 can) undrained
    1/2 cup golden raisins
    1/2 cup firmly packed brown sugar
    2 tablespoons chilled stick margarine, cut into pieces
    2 eggs
    1 egg white
    1 cup canned pumpkin
    1 cup all-purpose flour
    1/2 cup soft fresh breadcrumbs
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon ground nutmeg
    1/4 teaspoon salt
    1/4 cup chopped pecans

    WHISKEY SAUCE:
    1/2 cup apple juice
    1/4 cup firmly packed brown sugar
    1/4 cup bourbon whiskey
    2 tablespoons margarine
    1/8 teaspoon ground cinnamon
    2/3 cup water
    2 1/2 teaspoons cornstarch

    Recipe



    Drain pineapple, reserving 1/4 cup pineapple liquid; set pineapple aside.Combine pineapple liquid and raisins in a small glass bowl; microwave at high 1 minute and 15 seconds or until raisins are plump, and set aside.Place sugar and next 3 ingredients in food processor; process 1 minute or until well blended.

    Add pumpkin; process until smooth. Add flour and next 6 ingredients; pulse 7 times or until ingredients are blended. Add pineapple and pecans; pulse 4 times. Add plumped raisin mixture, and pulse 2 times. Spoon into a 6-cup steamed-pudding mold coated with cooking spray, and cover tightly with lid or aluminum foil. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold.

    Cover and steam over medium-low heat 1-1/2 hours or until a wooden pick inserted in center comes out almost clean, adding additional water as needed. Let cool on a wire rack 10 minutes. Invert mold onto a serving platter; slice and serve warm. Top each slice with about 2-1/2 tablespoons Whiskey Sauce.

    INSTRUCTIONS FOR WHISKEY SAUCE: Combine apple juice and next 4 ingredients in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Combine the water and cornstarch; stir well, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly. Yield: 1-1/2 cups

    NOTES : If you don't have a steamed-pudding mold, try a ring mold covered with foil.

 

 

 

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