Steamed Pumpkin Pudding with Brown Sugar Sauce
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 691691 cal |
| pro | 7 g7g pro |
| total fat | 35 g35g total fat |
| sat. fat | 21 g21g sat. fat |
| carb | 91 g91g carb |
| fibre | 5 g5g fibre |
| chol | 157 mg157mg chol |
| sodium | 302 mg302mg sodium |
| potassium | 514 mg514mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 2424 iron |
| vit A | 112112 vit A |
| vit C | 33 vit C |
| folate | 3535 folate |
Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.
Ingredients
- 1 cup chopped pitted dates 1 cup chopped pitted dates
- 1/4 cup brandy 1/4 cup brandy or boiling water
- 1 cup fresh bread crumbs 1 cup fresh bread crumbs
- 1/2 cup salted butter , softened1/2 cup salted butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 2 eggs 2 eggs
- 1 cup pumpkin purée 1 cup pumpkin purée
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp ground ginger 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1 pinch ground cloves 1 pinch ground cloves
- 1 pinch salt 1 pinch salt
- Brown Sugar Sauce:
- 2/3 cup packed brown sugar 2/3 cup packed brown sugar
- 2/3 cup whipping cream 2/3 cup whipping cream
- 1/4 cup salted butter 1/4 cup salted butter
Preparation
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in pumpkin. Whisk together flour, baking powder, ginger, nutmeg, cloves and sa< stir into butter mixture. Stir in date mixture.
Divide pudding among 6 greased 3/4-cup (175 mL) custard cups or ramekins, smoothing tops. Place circle of parchment paper directly on surface. Cover each with double-thickness foil; press down side.
Place cups on rack in roasting pan; pour in enough boiling water to come halfway up sides of cups. Cover pan with foil and bring to boil. Reduce heat and simmer until skewer inserted into centre of each comes out clean, about 1 hour.
Remove cups from water; remove foil and parchment. Let stand for 10 minutes. Run knife around edges to loosen; turn out onto plates. (Make-ahead: Let cool.Wrap individually and refrigerate for up to 24 hours; reheat in microwave.)
Brown Sugar Sauce: In saucepan, bring sugar, cream and butter to boil; reduce heat and simmer for 3 minutes. Stir until smooth. Serve with puddings.
Source : Canadian Living Magazine: November 2009







