Steamed Pumpkin Pudding with a Brown Sugar Sauce

[migration] empty title 173 Author: Canadian Living Credits: [migration] empty title 173

With all the flavours of pumpkin pie, this moist pudding, served warm with a gooey brown sugar sauce, is a true crowd-pleaser. Steaming is easier than you think!

  • Portion size 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each nutmeg salt and baking soda
  • 1/4 teaspoon each ground allspice cloves and ginger
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1 can pumpkin purée
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup raisin
  • 1/4 cup corn syrup warmed
  • 1 1/2 cup halved pecan
Brown Sugar Sauce:
  • 2/3 cups packed brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 teaspoon vanilla

Method

In bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, baking soda, allspice, cloves and ginger; set aside.

In separate bowl, beat butter with sugar until fluffy; beat in pumpkin until smooth. Beat in eggs, 1 at a time, and vanilla. Stir in raisins. Sprinkle flour mixture over top; stir just until combined.

Pour syrup into 8-cup (2 L) pudding mould or bowl and swirl to coat surface; sprinkle with pecans, pushing them up side of mould to adhere to syrup. Scrape batter into mould, smoothing top. Place circle of waxed paper directly on surface. Cover with lid. (Or make 1-inch/2.5 cm pleat across middle of large piece of foil and fit over top, pressing down side. Trim edge, leaving 3-inch/8 cm overhang; press down side. Tie string securely around mould about 1 inch/2.5 cm from rim; fold foil overhang up over string.)

Place on rack in deep pot; pour enough boiling water into pot to come halfway up side of mould. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, 3 to 3-1/2 hours. Remove mould from pot and let cool slightly. Remove lid and paper. (Make-ahead: Let cool. Unmould, wrap in plastic wrap and refrigerate for up to 1 week. Or overwrap with heavy-duty foil and freeze for up to 1 month; let thaw before continuing. To reheat, unwrap and return to mould; cover with paper and lid and steam in boiling water for about 1 hour. To reheat in microwave, turn out pudding onto serving plate and cover with large microwaveable bowl. Reheat at High until hot, 7 to 10 minutes.) Run knife around edge of pudding to loosen; turn out onto warmed platter.

Brown Sugar Sauce: Meanwhile, in saucepan, bring sugar, cream and butter to boil, stirring until smooth. Reduce heat and simmer until thick enough to coat back of spoon, about 3 minutes. Stir in vanilla. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days. Reheat to serve.) Serve over pudding.

Nutritional facts Per serving: about

  • Sodium 340 mg
  • Protein 5 g
  • Calories 473.0
  • Total fat 24 g
  • Cholesterol 71 mg
  • Saturated fat 10 g
  • Total carbohydrate 63 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 82.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Steamed Pumpkin Pudding with a Brown Sugar Sauce

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