This delectable Steamed Pumpkin Pudding can be served warm to ward off autumn chills or as the perfect dessert to end a Holiday meal.
Steamed Pumpkin Pudding can be made with either home-made pumpkin purée or canned pumpkin – not pumpkin pie filling. It is best served warm and can be served with or without brandy sauce. Rich and moist and scented with cinnamon and nutmeg, it makes a lovely comfort dessert.
Steamed Pumpkin Pudding with Brandy Sauce Recipe
Steamed Pumpkin Pudding
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- ½ cup vegetable oil
- 1 ½ cups sugar
- 2 eggs
- 1 cup pumpkin purée (canned or fresh pumpkin) *
The following recipe contains raw eggs and is not recommended for young children, pregnant women or for people with a compromised immune system. Whipped cream can be substituted for the Brandy Sauce.
- 3 tablespoons Brandy
- 1 cup 35 % cream, whipped
- 2 tablespoons soft butter
- 1 cup sugar
- 3 eggs, separated
Steamed Pumpkin Pudding
- Butter a 6 cup pudding mold with the 1 teaspoon of butter and coat with the brown sugar.
- Sift flour, soda and baking powder, salt, cinnamon and nutmeg together in medium bowl.
- In a large bowl whisk the oil and sugar until combined.
- Beat in eggs one at a time.
- Stir in pumpkin purée with rubber spatula.
- Fold in flour mixture until just blended.
- Pour mixture into the prepared pudding mold.
- If the pudding mold does not have a lid, cover with aluminium foil and tie string around the top otherwise cover the mold with lid.
- Place a trivet inside a saucepan large enough to hold the pudding mold.
- Pour boiling water to fill saucepan half way.
- Place saucepan on medium heat and once water returns to boiling point insert pudding mold into saucepan.
- Cover saucepan with the saucepan lid.
- Steam the pumpkin pudding for a total of 2 hours.
- After the first hour, check the water level in the saucepan and add more boiling water if necessary.
- After the second hour, remove the pudding mold from the saucepan, remove the lid, and let stand for 15 minutes.
- In bowl of stand-up mixer, beat egg yolks, sugar and butter together until well fluffy, around 2-3 minutes.
- In separate bowl, beat egg whites until soft peaks form.
- Fold egg whites into yolk mixture along with the whipped cream
- Add the brandy.
- Refrigerate brandy sauce until ready to use.
To Serve the Steamed Pumpkin Pudding
- Slide flat knife around the mold to loosen the pumpkin pudding.
- Carefully invert onto large plate.
- Pour some of the Brandy Sauce over the steamed pumpkin pudding.
- Slice and serve on plate with extra Brandy Sauce, if desired.
Permission to use this family recipe granted by Tanya Reda.