Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1576/
Pumpkin - Apricot Pudding
Yield: Makes 6 servings
Ingredients
| 3/4 |
cups |
dried apricots, chopped
|
|
|
| 1/4 |
cup |
dried currants
|
|
|
| 1/2 |
cup |
amaretto, warmed
|
|
|
| 1 |
can |
(15 oz.) solid pack pumpkin
|
|
|
| 3 |
|
large eggs, beaten
|
|
|
| 1 |
cup |
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
|
|
|
Directions:
Preheat oven to 400 F. Combine apricots and currants in smallbowl. Pour warm amaretto into bowl and cover with plastic; let cool. Stir in pumpkin and eggs. Combine flour, cinnamon, nutmeg, allspice, salt, baking soda and brown sugar. Cut in butter. Stir in pumpkin mixture. Divide among six mini-Bundt pans. Cover with aluminum foil. Place on rack set inside roasting pan. Fill pan two-thirds full with warm water. Bake 1 1/2 hours.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1576/