Recipe - Pumpkin Pudding With Whiskey Sauce

8 ounce Unsweetened crushed
pineapple, (1 can)
undrained
One half cup Golden raisins
One half cup Firmly packed brown sugar
2 tablespoon Chilled stick margarine
Cut into small pieces
2 Eggs
1 Egg white
1 cup Mashed cooked pumpkin
1 cup Allpurpose flour
One half cup Soft fresh breadcrumbs
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
One half teaspoon Ground nutmeg
One fourth teaspoon Salt
One fourth cup Chopped pecans
Vegetable cooking spray
Whiskey Sauce

WHISKEY SAUCE
One half cup Apple juice
One fourth cup Firmly packed brown sugar
One fourth cup Bourbon whiskey
2 tablespoon Margarine
1/8 teaspoon Ground cinnamon
2/3 cup Water
2 One half teaspoon Cornstarch

Drain pineapple, reserving One fourth 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 6cup steamedpudding 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 mediumlow heat 1One half 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 2One half 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: 1One half cups (serving size: about 2One half tablespoons).

Serving Ideas : Serve sauce warm.

NOTES : If you don't have a steamedpudding mold, try a ring mold covered
with foil.
Posted to MMRecipes Digest V4 #305 by BobbieB1@aol.com on Nov 24, 1997