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Steamed Pumpkin Pudding
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Description
Steamed, not baked – this is a cake-like “pudding”. This is what some women did in the old days when they didn’t have an oven. My grandma made a similar one for Christmas, with carrots instead of pumpkin. Serve with a warm custard sauce, or whipped cream. Very tender and moist.
Ingredients
- 2-¼ cups All-purpose Flour
- 1-¾ teaspoon Baking Power
- ½ teaspoons Salt
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- ¾ cups Unsalted Butter, At Room Temperature
- 2 cups Light Brown Sugar
- 3 whole Large Eggs
- 1-½ cup Canned Solid Pack Pumpkin
- 1 cup Coarsely Chopped Toasted Walnuts
- Whipped Cream For Topping
Preparation
Butter a 2-1/2 quart (10 cup) steamed pudding mold with lid. Butter the inside of the lid. If you don’t have such a mold, use a bundt pan, but you must seal it thoroughly with aluminum foil, first buttering the inside or spraying with cooking spray. No water must get into the pan!
Stir flour, baking powder, salt and ground spices in a medium bowl to blend. Set aside. Using an electric mixer, beat butter and brown sugar in a large bowl until blended. Add eggs 1 at a time, beating until blended after each addition. Mix in pumpkin. Add dry ingredients and mix just until blended. Stir in walnuts.
Transfer batter to your prepared mold, and smooth the top. Cover with lid, or seal thoroughly with aluminum foil (see above).
Place a rack inside a pot large enough to hold your mold with a 2″ margin all around. A canning kettle or large pasta pot works well. Add enough hot water to the pot to come halfway up the side of the mold. Cover the pot and bring water to a boil. Reduce heat to low, and simmer until a bamboo skewer inserted near the center of the pudding comes out clean, adding more hot water if necessary, about two hours.
Transfer the pudding mold to a rack and let stand for 20 minutes of so. Using a small knife cut around the edges of the mold to loosen the pudding. Turn the pudding out onto a plate.
Serve warm with whipped cream, or a warm custard sauce.
I often use a maple custard sauce for this cake. It is made with 8 egg yolks, 1/2 Cup of maple syrup, 2 Cup half and half, and 1 teaspoon vanilla. Whisk together all ingredients except the vanilla over medium-low heat for about 12-14 minutes, or until the sauce thickens enough to coat the back of a spoon. Stir in vanilla. Spoon over your portions of pudding and enjoy.
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2 Comments
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stellap on 11.20.2010
I think it was actually in Bon Appetit, because I used to have a subscription. Do you make the maple custard sauce too? Sometimes I do and sometimes not. The pudding is delicious either way.
I started out using a bundt pan and got it to work. Now I use a pudding mold, but I only use butter. It seems to unmold just fine without the parchment, though I can understand why you would be a little nervous.
I first tried this recipe because my Canadian grandma always made ‘carrot pudding’ for Thanksgiving with a custard sauce, and I really loved that. Of course, she had biscuits and bran muffins at every meal, and tarts in the pantry, but I digress!
hadster357 on 11.18.2010
Thank you for posting this recipe! I found it years ago in Gourmet Magazine and it has been a fixture at our Thanksgiving celebrations ever since. I no longer make pies or any other dessert!
Then I lost my precious printout of the recipe. And for some reason it is not on the Epicurious website!
To any who wish to try this – it is wonderful in every way. Here are my tips:
Use a steam mold. I could not get it to work in a bundt pan.
I cut 1 1/2 in strips of parchment and line the pan AFTER I have buttered it. I place them on the bottom and up the sides, slightly over lapping – the parchment hangs over the top and folds to the outside. The batter is thick and easy to control as you put it into the pan. The parchment will stick to the butter. The batter will expand and there won’t be any marks from the parchment. After the pudding has cooled a bit, it un-molds perfectly, and the parchment comes right off. Then I wash and dry the mold for storing/transporting/reheating the pudding.
I keep the water at a soft gentle boil – a few bubbles all around. When I keep the water below that point, it takes ages to cook.
It reheats beautifully, freezes wonderfully, and is marvelous reheated in the microwave!
Enjoy!