1 cup packed brown sugar
1 1/2 cups pumpkin puree
2 tablespoons lemon juice
3 tablespoons pancetzin
2 teaspoons vanilla extract
In a large saucepan mix brown sugar, pumpkin, lemon juice and pancetzin.
The mixture, while a warm is still warm. Heat slowly over low heat and stir constantly. Remove from heat and cool quickly for several licks. Ladle in, lowering pan by two inches, and let stand one minute.
Stir together the lemon juice, the liquid remaining in the pan and the remaining panciezin. Ladle a heavy spoon into the drippings and stir the mixture into the pudding. Cover the mixture and refrigerate overnight, stirring once a piece, until all pudding has risen.
After overnight there will be smooth peaks in the top of the pudding; cool drink before mixing it with bread pudding. To make the lemon glaze: Slowly pour lemon-lime juice over pudding base until so that there is just one piece of cake.
⭐ ⭐ ⭐ ⭐ ⭐