Pumpkin Pudding with Whiskey Sauce

Pumpkin Pudding with Whiskey Sauce Ingredients

8 oz Unsweetened crushed	1/2 ts Ground nutmeg
1/2 c Golden raisins	1/4 ts Salt
1/2 c Firmly packed brown sugar	1/4 c Chopped pecans
2 tb Chilled stick margarine	Vegetable cooking spray
Cut into small pieces	Whiskey Sauce
2 Eggs	WHISKEY SAUCE
1 Egg white	1/2 c Apple juice
1 c Mashed cooked pumpkin	1/4 c Firmly packed brown sugar
1 c All-purpose flour	1/4 c Bourbon whiskey
1/2 c Soft fresh breadcrumbs	2 tb Margarine
1 ts Baking powder	1/8 ts Ground cinnamon
1 ts Ground cinnamon	2/3 c Water
1/2 ts Ground allspice	2 1/2 ts Cornstarch

Instructions for Pumpkin Pudding with Whiskey Sauce

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. Yield: 10 servings. 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 (serving size: about 2-1/2 tablespoons). Serving Ideas : Serve sauce warm. NOTES : If you dont have a steamed-pudding mold, try a ring mold covered with foil. Posted to MM-Recipes Digest V4 #305 by BobbieB1@aol.com on Nov 24, 1997

Main Ingredient: PumpkinCuisine: Uncategorized

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