Pumpkin - Apricot Pudding

Yield:
Makes 6 servings

Ingredients:

  1. 3/4 cups dried apricots, chopped
  2. 1/4 cup dried currants
  3. 1/2 cup amaretto, warmed
  4. 1 can (15 oz.) solid pack pumpkin
  5. 3 large eggs, beaten
  6. 1 cup flour
  7. 1 1/2 teaspoons ground cinnamon
  8. 1/4 teaspoon each nutmeg, allspice and salt
  9. 1 teaspoon baking soda
  10. 2/3 cup brown sugar
  11. 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.


TDS 3