Side Pannel
Pumpkin Pudding with Whiskey Sauce
Pumpkin Pudding with Whiskey Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
Directions
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).
Serving Ideas : Serve sauce warm.
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).
Serving Ideas : Serve sauce warm.
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