Pumpkin - Apricot Pudding

Yield: Makes 6 servings

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Ingredients

Add dried apricots, chopped to shopping list 3/4 cups dried apricots, chopped

Add dried currants to shopping list 1/4 cup dried currants

Add amaretto, warmed to shopping list 1/2 cup amaretto, warmed

Add (15 oz.) solid pack pumpkin to shopping list 1 can (15 oz.) solid pack pumpkin

Add large eggs, beaten to shopping list 3 large eggs, beaten

Add flour to shopping list 1 cup flour

Add ground cinnamon to shopping list 1 1/2 teaspoons ground cinnamon

Add each nutmeg, allspice and salt to shopping list 1/4 teaspoon each nutmeg, allspice and salt

Add baking soda to shopping list 1 teaspoon baking soda

Add brown sugar to shopping list 2/3 cup brown sugar

Add butter to shopping list 5 tablespoons butter

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

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.

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