Flambed Apricot Pudding

Directions

1. 1
   Combine first 3 ingredients in a bowl.
2. 2
   Cover; let stand 8 HOURS.
3. 3
   Beat sugar; applesauce, and margarine at medium speed until blended; add eggs; beating well.
4. 4
   Add apricot mixture and vanilla; mix well.
5. 5
   Combine flour, baking soda, and ginger; gradually add to apricot mixture, stirring well.
6. 6
   Spoon into a 6-cup metal mold coated with cooking spray; cover tightly.
7. 7
   Place mold on a shallow rack in a large, deep kettle; pour enough boiling water into kettle to come halfway up sides of the mold.
8. 8
   cover and steam over boiling water 1 1/2 hours, adding additional water as needed.
9. 9
   Remove mold from kettle; cool pudding in mold on wire rack 15 minutes.
10. 10
    Invert pudding onto a serving plate.
11. 11
    Heat 2 tablespoons brandy in a long-handled ladle just until hot; pour over pudding and ignite.
12. 12
    Serve with Apricot Sauce.
13. 13
    Apricot Sauce: 1/4 cup sugar; 1 tablespoon plus 1 teaspoon cornstarch; 2 cups apricot nectar; 2 tablespoons brandy.
14. 14
    Combine sugar and cornstarch in a non-aluminum saucepan; stir well.
15. 15
    Gradually add apricot nectar and brandy.
16. 16
    Cook over medium heat until thickened and bubbly, stirring constantly.
17. 17
    Serve warm.
18. 18
    Yield: 2 cups sauce.