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Pumpkin Pudding with Whiskey Sauce

You will need a Steam Pudding Mold or a ring mold for this recipe.

1 8oz. can crushed pineapple, undrained
1/2 cup golden raisins
1/2 cup brown sugar, packed
2 tbsp. butter, chilled, cut into small pieces
2 eggs
1 egg white
1 cup mashed, cooked pumpkin
1 cup 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
1/2 tsp. salt
1/4 cup chopped pecans
Vegetable cooking spray
Whiskey Sauce (recipe to follow)

Drain pineapple, reserving 1/4 cup pineapple liquid.  Set pineapple aside.  Combine
pineapple liquid and raisins in a small glass bowl, microwave on high for 1 minute
and 15 seconds, or until raisins are plumped.  Set aside.

Place sugar and next 3 ingredients in food processor and process 1 minute or until
well blended.  Add pumpkin and process until smooth.  Add flour and the next 6 ingredients,
pulse 7 times or until ingredients are blended.  Add pineapple and pecans, pulse 4 times.
Spoon into steamed pudding mold coated with cooking spray.  Cover tightly with lid
or aluminum foil.

Place mold on rack in a stockpot.  Add boiling water to halfway up the sides of the mold.
Cover and steam over medium low heat 1 1/2 hours or until wooden pick inserted in the
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 with Whiskey

Whiskey Sauce

1/2 cup apple juice
1/4 cup brown sugar, firmly packed
1/4 cup bourbon (Maker's Mark is a good type)
2 tbsp. butter
1/8 tsp. ground cinnamon
2/3 cup water
2 1/2 tsp. cornstarch

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, add to the apple juice mixture.  Bring to
a boil and cook for one minute, stirring constantly.  Serve Warm.

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