Pumpkin pudding with whiskey sauce

10 Servings

Ingredients

Quantity Ingredient
8 ounces Unsweetened crushed pineapple, (1 can) undrained
½ cup Golden raisins
½ cup Firmly packed brown sugar
2 tablespoons Chilled stick margarine
Cut into small pieces
2 Eggs
1 Egg white
1 cup Mashed cooked pumpkin
1 cup All-purpose flour
½ cup Soft fresh breadcrumbs
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground nutmeg
¼ teaspoon Salt
¼ cup Chopped pecans
Vegetable cooking spray
Whiskey Sauce
½ cup Apple juice
¼ cup Firmly packed brown sugar
¼ cup Bourbon whiskey
2 tablespoons Margarine
⅛ teaspoon Ground cinnamon
⅔ cup Water
2½ teaspoon Cornstarch

Directions

WHISKEY SAUCE

Drain pineapple, reserving ¼ 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 1-½ 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 2-½ 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: 1-½ cups (serving size: about 2-½ tablespoons).

Serving Ideas : Serve sauce warm.

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

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