Pumpkin Pudding With Whiskey Sauce Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Unsweetened crushed pineapple,, (1 can) undrained
1/2 cup: Golden raisins,
1/2 cup: Firmly packed brown sugar,
2 tbsp: Chilled stick margarine,
Cut into small pieces,
2: Eggs,
1: Egg white,
1 cup: Mashed cooked pumpkin,
1 cup: All-purpose flour,
1/2 cup: Soft fresh breadcrumbs,
1 tsp: Baking powder,
1 tsp: Ground cinnamon,
1/2 tsp: Ground allspice,
1/2 tsp: Ground nutmeg,
1/4 tsp: Salt,
1/4 cup: Chopped pecans,
Vegetable cooking spray,
Whiskey Sauce,
WHISKEY SAUCE
1/2 cup: Apple juice,
1/4 cup: Firmly packed brown sugar,
1/4 cup: Bourbon whiskey,
2 tbsp: Margarine,
1/8 tsp: Ground cinnamon,
2/3 cup: Water,
2 1/2 tsp: Cornstarch,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts