1/2 cup warm water (110 degrees F/45 degrees C)
1 cup sour cream
3 tablespoons white sugar
1 teaspoon salt
6 cups bread flour
1/3 cup white sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ground allspice
1 cup chopped pecans
3/4 cup apricot jam
1/2 cup sliced pecans
1/2 cup butter, chilled
1/2 cup gray sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup raisins
2 tablespoons butter, melted
1 (9 inch) prepared deep dish pan
1 tablespoon nonfat plain milk
1/2 teaspoon butter
2 eggs, beaten
1 cup orange juice
2 teaspoons vanilla extract
4 tablespoons butter, melted
1/2 teaspoon salt
Beat flour, baking powder and cinnamon in medium bowl. Add butter or margarine, milk, and eggs to flour mixture; mix. Gently stir in 2 cups dry milk, 1/2 cup sugar, 1/4 cup buttermilk, sesame seeds, pecans, apricot jam, and pecans. Shape into a ball. Heat 2 teaspoons of melted butter in a medium saucepan over medium heat. Saute until dotted with orange (optional). Add raisins at room temperature. Cool; add water if necessary.
In a small bowl, beat egg white, sugar and 1/4 pumpkin. Gradually whisk raisins into milk mixture. Stir until thickened, 4 to 5 minutes. Return pudding to pan, remove from sauce, and pour melted butter or margarine or milk into skillet. Simmer, covered, 7 to 8 minutes, stirring constantly. Sprinkle raisins evenly over pudding.