Pumpkin - Apricot Pudding

Yield: Makes 6 servings

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Ingredients

check dried apricots, chopped 3/4 cups dried apricots, chopped

check dried currants 1/4 cup dried currants

check amaretto, warmed 1/2 cup amaretto, warmed

check (15 oz.) solid pack pumpkin 1 can (15 oz.) solid pack pumpkin

check large eggs, beaten 3 large eggs, beaten

check flour 1 cup flour

check ground cinnamon 1 1/2 teaspoons ground cinnamon

check each nutmeg, allspice and salt 1/4 teaspoon each nutmeg, allspice and salt

check baking soda 1 teaspoon baking soda

check brown sugar 2/3 cup brown sugar

check butter 5 tablespoons butter

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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.

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