Pumpkin-Apricot Pudding Cake
- Heat first three ingredients:
- 3/4 cup dried apricots, chopped
- 1/4 cup dried currants
- 1/2 cup amaretto, warmed (coffee syrup)
- 1 can (15-ounce) solid pack pumpkin
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: nutmeg, allspice, and salt
- 1 teaspoon baking soda
- 2/3 cup brown sugar
- 5 tablespoons butter
- 1/2 cup chopped pecans
Instructions:Step 1: Preheat oven to 400 degrees. Prepare batter according to the recipe for Pumpkin-Apricot Pudding, above. Grease a heatprooof pudding mold or six mini-bundt pans. Pour batter into molds. Place on rack set in roasting pan.
Step 2: Place pan in oven. Pour boiling water into pan until molds are covered two-thirds of the way. Cover with foil. Steam for 1-1/2 hours or until toothpick inserted in pudding comes out clean. Cool on wire rack; invert onto serving plates.
Grand lighting: The beauty of steamed pudding comes just before you serve it-- with an impressive flambe' presentation your guest will remember for years to come.
Here's how to do it:
Microwave 1/4 cup whiskey or brandy on High for 30 seconds; spoon over each pudding. Set the puddings out on the dining table, then ignite each with a match. The flames will last only a moment, but the effect is well worth the effort. Once the flame has gone out, top with whipped cream.
Work time: 30 minutes
Total time: 2 hours
Perserving: Cal.404. Pro.7g; Carb.64g; Fat13g; fiber4g; Chol.132mg.