Steamed Pumpkin PuddingFrom cuzpat 7 years ago
- 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 Cookcuzpat Sikeston, Mo
The Rating7 people
Oh Yes... Did someone say 'pudding?' HIGH FIVE FORKS!!!snowcat17 in Milwaukee loved it
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
great post..five forkspeetabear in mid-hudson valley loved it
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