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Steamed Pumpkin Date Pudding with Rum Sauce

1 1/2 cups flour
1/2 cup packed light brown sugar
1 tea. Baking powder
1/2 tea. Baking soda
1 1/2 tea. Pumpkin pie spice or 1/2 tea. Cinnamon, 1/4 tea. Allspice, cloves and ginger
1/4 tea. Salt
1 cup canned pumpkin
2 T. lemon yogurt
1 tea. Vanilla extract
1/2 cup chopped dates

Rum sauce:
1/3 cup sugar
4 tea. cornstarch
1/4 tea. nutmeg
pinch of salt
2/3 cup water
1/4 cup rum
1 tea. margarine

Spray a 6 cup metal mold with vegetable cooking spray; set aside. Place a trivet in bottom of a 4 to 5 quart or larger slow cooker.

In med. bowl, stir together flour, brown sugar, baking powder, baking soda, and spices. and salt. Add pumpkin, yogurt and vanilla and mix until combined. Stir in dates. Spoon batter into prepared mold; cover with a lid or foil secured with string. Place mold on trivet in slow cooker. Cover and cook on high 3 hours or until center comes out clean.

Meanwhile, prepare rum sauce; In a small saucepan, combine sugar, cornstarch, nutmeg, and salt. Gradually stir in water and rum. Cook and stir over low heat until mix. is thickened. about 3 minutes. Remove from heat; stir in margarine or butter.

Makes 1 1/3 cups.

Remove mold from slow cooker and remove string and foil. Cool pudding on a wire rack 10 minutes. Loosen edges and turn out pudding onto a serving plate. Slice and serve warm or at room temp. with rum sauce.

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