Steamed Pumpkin Pudding
From cuzpat 14 years ago
- 120 minutes to make
- Serves 6
It says! --- firm enough to cut like a cake, is good made up to two days ahead. Wrap in plastic wrap and store at room temperature.
Ingredients
- 2 1/4 cups all-purpose flour shopping list
- 1/2 teaspoon ground ginger shopping list
- 2 1/4 teaspoons baking powder shopping list
- 1 1/4 teaspoons ground cinnamon shopping list
- 1/4 teaspoon ground allspice shopping list
- 1/4 teaspoon kosher salt shopping list
- 6 ounces (12 tablespoons) unsalted butter, at room temperature shopping list
- 2 1/4 cups granulated sugar shopping list
- 3 large eggs shopping list
- 3 tablespoons freshly squeezed lemon juice shopping list
- 1 1/2 cups pumpkin puree, homemade or canned shopping list
- -- Chantilly Cream (whipped cream flavored with vanilla extract), for serving shopping list
How to make it
- Butter the underside of the top and the inside of a 2-quart steamed pudding mold or a 2-quart ceramic baking dish and foil to cover.
- Sift together the flour, ginger, baking powder, cinnamon and allspice onto a piece of parchment paper or into a bowl. Add the salt and set aside.
- Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 30 seconds. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl and mix again until smooth.
- Reduce the speed to medium-low; add the lemon juice and pumpkin puree, and beat until incorporated. Reduce the speed to low, add the dry ingredients, and mix just until combined.
- Spread the batter in the prepared mold and cover the mold with the lid. If using a ceramic dish, cover tightly with the buttered foil and tie the edges with kitchen string.
- Place the pudding mold or dish in a pot large enough to accommodate the mold with at least 1 1/2 inches of clearance on the top and sides. Fill the pot with hot water to reach one-third of the way up the sides of the mold. Cover the pot and bring the water to a low boil over medium-high heat. Reduce the heat to maintain a simmer. Steam the pudding for 1 1/2 to 2 hours, checking the water periodically to make sure that it is just simmering. (Rapidly boiling water will cause the pudding to rise prematurely and then sink). The pudding is ready when a skewer inserted into the center comes out clean.
- Let the pudding cool to room temperature. Serve from the dish, or unmold onto a platter, slice and serve with Chantilly Cream.
The Rating
Reviewed by 7 people-
Oh Yes... Did someone say 'pudding?' HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Love plum pudding, ginger pudding...steamed puddings (cakes of a type, actually) with hard sauce or lemon sauce take me back to the holidays of my youth. Old-fashioned goodness! I'm getting my pudding mold greased up and ready for this one!
crabhappychick
in Pittsburgh loved it
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great post..five forks
peetabear
in mid-hudson valley loved it
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