Inicio » Recetas » Steamed Pumpkin Pudding With Brandied Orange Sauce

Receta Steamed Pumpkin Pudding With Brandied Orange Sauce

Name: Steamed Pumpkin Pudding With Brandied Orange Sauce
Ingredients: Pudding; 1/2 c. almond butter melted; 6 Tbsp. brown sugar; 1/2 c. flour unbleached with; 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; 1 1/2 tsp baking soda dissolved in; 2 Tbsp. warm water; 2 Tbsp. dark rum or possibly brandy; 1 tsp vanilla; 1 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

de Global Cookbook

Add a photo

click to rate

0 votos | 929 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

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.