Pumpkin pudding with whiskey sauce
Pumpkin Pudding Sauces
Last updated 6/12/2012 1:19:19 AM. Recipe ID 50607. Report a problem with this recipe.
Title: Pumpkin pudding with whiskey sauce
Yield: 10 Servings
8 oz Unsweetened crushed
-pineapple, (1 can)
1/2 c Golden raisins
1/2 c Firmly packed brown sugar
2 tb Chilled stick margarine
Cut into small pieces
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
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
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
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 don't have a steamed-pudding mold, try a ring mold
covered with foil.
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