Steamed Pumpkin Pudding with a Brown Sugar Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Steamed Pumpkin Pudding with a Brown Sugar SauceWith 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!5 out of5based on1 ratings.
Steamed Pumpkin Pudding with a Brown Sugar Sauce

Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

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Nutritional Info
Per serving: -
cal 473473 cal
pro 5 g5g pro
total fat 24 g24g total fat
sat. fat 10 g10g sat. fat
carb 63 g63g carb
fibre 4 g4g fibre
chol 71 mg71mg chol
sodium 340 mg340mg sodium
% RDI: -
calcium 77 calcium
iron 2020 iron
vit A 8282 vit A
vit C 55 vit C
folate 1616 folate

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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!

Ingredients

  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 2 tsp baking powder 2 tsp baking powder
  • 1 tsp cinnamon 1 tsp cinnamon
  • 1/2 tsp each nutmeg , salt and baking soda1/2 tsp each nutmeg, salt and baking soda
  • 1/4 tsp each ground allspice , cloves and ginger1/4 tsp each ground allspice, cloves and ginger
  • 1/2 cup butter , softened1/2 cup butter, softened
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1 can (14 oz/398 mL) pumpkin purée 1 can (14 oz/398 mL) pumpkin purée
  • 2 eggs 2 eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 1-1/2 cups raisins 1-1/2 cups raisins
  • 1/4 cup corn syrup , warmed1/4 cup corn syrup, warmed
  • 1-1/2 cups halved pecans 1-1/2 cups halved pecans
  • Brown Sugar Sauce:
  • 2/3 cup packed brown sugar 2/3 cup packed brown sugar
  • 1/3 cup whipping cream 1/3 cup whipping cream
  • 1/4 cup butter 1/4 cup butter
  • 1 tsp vanilla 1 tsp vanilla

Preparation

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.

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