-
1
1.
-
2
One day before you make the pudding, place the dried cherries in an airtight container and cover with amaretto.
-
3
2.
-
4
Grease four 1-cup ovenproof pudding dishes or custard cups.
-
5
Cut four squares of aluminum foil or parchment paper large enough to cover the tops of the pudding dishes.
-
6
3.
-
7
Combine the bread crumbs, cocoa powder, almonds, spices, and salt.
-
8
4.
-
9
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
-
10
Add the pumpkin and eggs and beat until the mixture is smooth.
-
11
Beat in the dry ingredients.
-
12
5.
-
13
Drain the cherries, reserving the amaretto for another use.
-
14
Immediately fold cherries into the pumpkin mixture.
-
15
Spoon the mixture into the prepared pudding dishes and cover tightly with the foil or paper.
-
16
(If parchment paper is used, secure it in place with a sting.)
-
17
6.
-
18
Place in a steamer or pot with enough water to cover the bottom by 2-inches and cover.
-
19
Steam over medium-low heat for 3 hours.
-
20
Coolcompletely on wire racks without removing the foil covers.
-
21
Chill 30 minutes, or until ready to serve.
-
22
7.
-
23
Meanwhile, make the Grand Marnier sauce and the white chocolate leaves.
-
24
8.
-
25
To assemble, invert the chilled puddings onto small serving plates.
-
26
Spoon the sauce over the top and garnish each pudding with three chocolate leaves.
-
27
Serve with additional Grand Marnier sauce on the side and a glass of amaretto, if desired.