Welcome to a delightful culinary journey where flavors dance and textures harmonize. Our star of the show is the Steamed Pumpkin Puddings, a comforting and nostalgic dessert that embodies the essence of fall. These puddings, delicately steamed to perfection, boast a moist and tender crumb, infused with the vibrant flavors of pumpkin, warm spices, and a hint of molasses. Nestled atop each pudding is a dollop of Tennessee Rum Hard Sauce, a luscious and boozy accompaniment that adds a touch of indulgence and sophistication. The symphony of flavors continues with the Pumpkin Seed Brittle, a crispy and addictive treat that combines the nutty crunch of pumpkin seeds with the sweetness of caramelized sugar. Each element of this dessert trio comes together to create an unforgettable experience that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to warm your heart and satisfy your sweet tooth.
Here are our top 4 tried and tested recipes!
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
PUMPKIN SEED BRITTLE
Steps:
- Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
- Line a half sheet pan with a silicone baking mat.
- Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.
WARM PUMPKIN PUDDING WITH HARD SAUCE
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h5m
Number Of Ingredients 15
Steps:
- Pudding: Preheat oven to 300 degrees. Butter a 10-inch (14-cup) Bundt pan, preferably nonstick; sprinkle with granulated sugar, tapping out excess.
- Whisk together flour, baking powder, and salt in a bowl. Beat 2 sticks butter with granulated sugar and 1 cup brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, beating until combined and scraping down sides of bowl as necessary. Reduce speed to low; add buttermilk and vanilla and beat until incorporated (mixture will appear curdled). Gradually add flour mixture, then pumpkin, beating just until combined.
- Transfer batter to prepared pan; smooth top. Bake until a tester inserted into center comes out with moist crumbs and top begins to crack, 45 to 55 minutes.
- Meanwhile, combine syrup, cream, remaining 1 stick butter, and remaining 1 1/2 cups brown sugar in a saucepan. Cook over medium-low heat, stirring frequently, just until butter melts and mixture becomes a smooth, shiny glaze.
- Remove pudding from oven and immediately prick all over with a wooden skewer, being sure to penetrate all the way to bottom of pan. Drizzle half of glaze evenly over pudding. Let cool to room temperature in pan on a wire rack, at least 2 1/2 hours.
- Hard sauce: Beat butter on medium-high speed until light and fluffy. Reduce speed to low; beat in confectioners' sugar and bourbon.
- When ready to serve, preheat oven to 350 degrees. Warm pudding in oven, 15 minutes; remove from oven. Center a heatproof rimmed cake stand or plate over pan, then quickly invert together to release pudding. Rewarm remaining glaze over low heat, stirring until smooth, and pour over pudding, or serve alongside, with hard sauce.
STEAMED PUMPKIN PUDDING WITH BRANDY SAUCE
I love steamed puddings and have been wanting to try this one...If you don't have a steamed pudding mold, you can substitute a coffee can and use foil for the lid.
Provided by CaliforniaJan
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
- Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
- Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
- Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
- Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.
Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 4.2, Cholesterol 44.8, Sodium 389.1, Carbohydrate 48.7, Fiber 1.8, Sugar 27.2, Protein 5.4
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin, which are small and have a deep orange color. Avoid using larger pumpkins, as they tend to be watery and less flavorful.
- Steam the pumpkin: Steaming the pumpkin is the best way to preserve its nutrients and flavor. You can steam the pumpkin in a steamer basket over a pot of boiling water or in a microwave.
- Use a food processor: A food processor makes it easy to puree the pumpkin and other ingredients. If you don't have a food processor, you can use a blender or a potato masher.
- Don't overcook the puddings: The puddings should be cooked until they are just set. Overcooking will make them tough and rubbery.
- Serve the puddings warm: The puddings are best served warm, with the hard sauce and pumpkin seed brittle on top.
Conclusion:
These steamed pumpkin puddings are a delicious and festive dessert that is perfect for fall. The puddings are made with simple ingredients and are easy to make. They are also a good source of nutrients, including vitamins A and C, and fiber. Serve them with the Tennessee rum hard sauce and pumpkin seed brittle for a truly special treat.
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