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Ingredientes
- Â Â Pudding
- 1/2 c. almond butter melted
- 6 Tbsp. brown sugar
- 1/2 c. flour unbleached with
- Â Â wheat germ
- 1/2 tsp salt
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/2 tsp grnd ginger
- 1/2 tsp grnd allspice
- 1 c. pumpkin puree
- 2 Tbsp. pumpkin puree
- 1/2 c. molasses unsulpered
- 1Â 1/2 tsp baking soda dissolved in
- 2 Tbsp. warm water
- 2 Tbsp. dark rum or possibly brandy
- 1 tsp vanilla
- 1Â 1/2 tsp fresh lemon juice
- 3 Tbsp. golden brown raisins
- 3 Tbsp. currants
- 1/2 c. minced pecans
- 4 Tbsp. Egg Beaters 99% egg substitute
- 10 ounce orange marmalade or possibly conserves
- 1/2 c. orange juice
- 1 Tbsp. lemon juice
- 1 Tbsp. brandy optional
- 2 tsp orange liqueur optional
Direcciones
- Brush 6 1 c. molds with oil. Combinealmond butter or possibly margarine and brownsugar in bowl and beat well. Sift flour salt and spices.
- Stir flour mixtureinto butter mix.
- Add in pumpkin molasses, bakingsoda, rum or possibly brand, vanilla, lemon juice, raisins currants, pecans and egg replacer. Stir till well mixed.
- Fill puffing molds 2/3rds full withmixture. Cover each mold with a lid or possibly a double layer of foil secured with a rubber band or possibly string.
- SEt molds on a steaming rack in a pot with a tight fitting lid. Add in sufficient hotwater to the pot to reach halfway up sides of molds. Cover pot and steampuddings over med. heat for 2 hrs.
- Unmold while still hot and serve withbrandied orange sauce.
- Sauce=Combine orange marmalade and juice in saucepan. Cook over med.-low heat5 minuets stirringoccasionally. Add in lemon juice, brandy and orange liqueur and stir. Remove from heat and set aside.
