Steamed Pumpkin Pudding with Brown Sugar Sauce
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 691 |
| pro | 7 g |
| total fat | 35 g |
| sat. fat | 21 g |
| carb | 91 g |
| fibre | 5 g |
| chol | 157 mg |
| sodium | 302 mg |
| potassium | 514 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 24 |
| vit A | 112 |
| vit C | 3 |
| folate | 35 |
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
- 1/4 cup brandy or boiling water
- 1 cup fresh bread crumbs
- 1/2 cup salted butter, softened
- 1/2 cup packed brown sugar
- 2 eggs
- 1 cup pumpkin purée
- 1-1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- Brown Sugar Sauce:
- 2/3 cup packed brown sugar
- 2/3 cup whipping cream
- 1/4 cup salted butter
Preparation
In bowl, soak dates in brandy for at least 1 hour or for up to 24 hours. Stir in bread crumbs; set aside.
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.
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
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