Steamed Pumpkin Puddings With Tennessee Rum Hard Sauce And Pumpkin Seed Brittle
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour (7 1/2 ounces)1 tsp
Baking Soda3 tsp
Kosher Salt1 tsp
Ground Cinnamon1 tsp
Ground Coriander2 large
Egg1 large
Egg Yolk1.5 tsps
Vanilla Extract1 cup
Pumpkin Puree1 cup
Buttermilk3 tsps
Rum (prichard's fine)3 tbsps
Light Corn SyrupDirections:
1
To prepare the puddings, preheat the oven to 350 degrees F
2
Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter
3
Invert the custard cups on a baking sheet and refrigerate until the butter sets
4
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander
5
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy
6
Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition
7
Beat in the pumpkin puree and scrape down the bowl
8
Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth
9
Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean
10
Gently tap each cup to remove any air bubbles
11
In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady)
12
Arrange the custard cups in the dish
13
Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups
14
Cover the baking dish tightly with the lid
15
Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes
16
Remove the lid and let the puddings cool in the water bath for 20 minutes
17
Meanwhile, prepare the hard sauce
18
In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy
19
Reduce the speed to low and add the confectioners' sugar
20
When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy
21
Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup
22
Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week
23
Allow the sauce to come to room temperature before serving
24
The puddings can be served warm or at room temperature
25
If serving directly in the custard cups, serve at once or let cool on a wire rack
26
If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate
27
To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates
28
Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle
29
Generously butter a rimmed baking sheet or line it with a silicone baking mat
30
In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes
31
Transfer to a plate to cool
32
In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter
33
Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves
34
Increase the heat to medium high, and bring the mixture to a boil
35
Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes
36
Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt
37
The mixture will bubble vigorously and expand in the pan
38
Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet
39
Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer
40
Let the brittle cool to room temperature
41
Run an offset spatula under the brittle to help loosen it, or gently twist the pan
42
Break the brittle into shards
43
Store in an airtight container at room temperature for up to 2 weeks