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Title: Pumpkin Pudding with Whiskey Sauce
Categories: Dessert
Yield: 10 Servings
| 8 | oz | Unsweetened crushed pineapple, (1 can) undrained |
| 1/2 | c | Golden raisins |
| 1/2 | c | Firmly packed brown sugar |
| 2 | tb | Chilled stick margarine |
| Cut into small pieces | ||
| 2 | Eggs | |
| 1 | Egg white | |
| 1 | c | Mashed cooked pumpkin |
| 1 | c | All-purpose flour |
| 1/2 | c | Soft fresh breadcrumbs |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 1/4 | c | Chopped pecans |
| Vegetable cooking spray | ||
| Whiskey Sauce | ||
| WHISKEY SAUCE | ||
| 1/2 | c | Apple juice |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Bourbon whiskey |
| 2 | tb | Margarine |
| 1/8 | ts | Ground cinnamon |
| 2/3 | c | Water |
| 2 1/2 | ts | Cornstarch |
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).
Per serving: 257 Calories; 7g Fat (26% calories from fat); 4g Protein; 42g Carbohydrate; 36 mg Cholesterol; 207mg Sodium Recipe by: Cooking Light, October 1994, page 95
By igor@digex.net on Jan 28, 1997.
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