Harps Foods Recipes


Pumpkin - Apricot Pudding

Yield: Makes 6 servings



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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Harps Foods Recipes


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