Chocolate Pumpkin Pudding

Directions

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