Steamed Pumpkin Pudding

131 people added this to their Recipe Box
Tested Till Perfect

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:

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%

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.





For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners



Our Contests