Steamed Pudding with Lemon Sauce

Ingredients

• 0.3 cup apple sauce 
• 0.5 teaspoon baking soda 
• 1 tablespoon butter 
• 3 tablespoons butter softened
• 0.5 cup egg substitute 
• 1 large egg yolk 
• 11.3 ounces flour all-purpose
• 0.3 cup juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 cup milk 2% reduced-fat
• 1.3 cups milk 2% reduced-fat
• 0.5 cup blackstrap molasses 
• 1 cup raisins 
• 1 Dash salt 
• 0.8 cup sugar 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• hand mixer
• roasting pan
• aluminum foil
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside.
3. Spoon applesauce onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
4. Scrape into a small bowl using a rubber spatula.
5. Beat 3 tablespoons butter at medium speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking soda, and salt.
7. Add flour mixture, 1 1/4 cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.
8. Place bowl in a deep roasting pan.
9. Add hot water to pan until water is one-third way up the sides of bowl. Tightly cover bowl and pan with aluminum foil.
10. Bake at 350 for 2 hours or until a wooden pick inserted in center comes out clean.
11. Remove bowl from roasting pan. Carefully invert bowl onto a serving plate; remove bowl.
12. Remove and discard plastic wrap.
13. To prepare sauce, combine 3/4 cup sugar and next 6 ingredients (through salt) in a medium saucepan over medium heat, stirring constantly with a whisk until smooth. Cook, stirring frequently, 4 minutes or until thickened.
14. Remove from heat. Stir in rind and vanilla.
15. Let stand at least 5 minutes before serving.