Steamed Pumpkin Pudding
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!
Servings: 12
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 473 |
| pro | 5 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 63 g |
| fibre | 4 g |
| chol | 71 mg |
| sodium | 340 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 20% |
| vit A | 82% |
| vit C | 5% |
| folate | 16% |
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2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each nutmeg, salt and baking soda
1/4 tsp (1 mL) each ground allspice, cloves and ginger
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1 can (14 oz/398 mL) pumpkin purée
2 eggs
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) raisins
1/4 cup (50 mL) corn syrup, warmed
1-1/2 cups (375 mL) pecan halves
Brown Sugar Sauce:
2/3 cup (150 mL) packed brown sugar
1/3 cup (75 mL) whipping cream
1/4 cup (50 mL) butter
1 tsp (5 mL) 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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