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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 14 |
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We love warm steamed puddings...they are wonderful on cool evenings and nice enough to serve company. You'll need a steamed pudding mold with a snug fitting lid to steam it correctly. Note that the apricots need to sit in hot water for 8 hours before putting the pudding together. Serve warm with the Apricot Sauce! Ingredients:
12 ounces dried apricots, chopped |
1/3 cup water |
1/3 cup brandy |
2/3 cup dark brown sugar, firmly packed |
2/3 cup unsweetened applesauce |
1/3 cup margarine |
4 eggs |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
2 teaspoons brandy |
Directions:
1. Combine first 3 ingredients in a bowl. Cover; let stand 8 HOURS.
2. Beat sugar; applesauce, and margarine at medium speed until blended; add eggs; beating well. Add apricot mixture and vanilla; mix well.
3. Combine flour, baking soda, and ginger; gradually add to apricot mixture, stirring well. Spoon into a 6-cup metal mold coated with cooking spray; cover tightly.
4. Place mold on a shallow rack in a large, deep kettle; pour enough boiling water into kettle to come halfway up sides of the mold. cover and steam over boiling water 1 1/2 hours, adding additional water as needed.
5. Remove mold from kettle; cool pudding in mold on wire rack 15 minutes. Invert pudding onto a serving plate.
6. Heat 2 tablespoons brandy in a long-handled ladle just until hot; pour over pudding and ignite. Serve with Apricot Sauce.
7. Apricot Sauce: 1/4 cup sugar; 1 tablespoon plus 1 teaspoon cornstarch; 2 cups apricot nectar; 2 tablespoons brandy. Combine sugar and cornstarch in a non-aluminum saucepan; stir well. Gradually add apricot nectar and brandy. Cook over medium heat until thickened and bubbly, stirring constantly. Serve warm. Yield: 2 cups sauce.
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