Pumpkin Pudding With Whiskey Sauce

Recipe Ingredients

8 oz	227g	Unsweetened crushed pineapple - (1 can) undrained
1/2 cup	80g / 2.8oz	Golden raisins
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
2 tablespoons	30ml	Chilled stick margarine cut into small pieces
2		Eggs
1		Egg white
1 cup	237ml	Mashed cooked pumpkin
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	73g / 2.6oz	Soft fresh breadcrumbs
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Chopped pecans
		Vegetable cooking spray
		Whiskey sauce
		Whiskey Sauce
1/2 cup	118ml	Apple juice
1/4 cup	40g / 1.4oz	Firmly packed brown sugar
1/4 cup	59ml	Bourbon whiskey
2 tablespoons	30ml	Margarine
1/8 teaspoon	0.6ml	Ground cinnamon
2/3 cup	157ml	Water
2 1/2 teaspoons	12ml	Cornstarch

Recipe Instructions

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).

Source:
Cooking Light, October 1994, page 95

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