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Baked Pumpkin Puddings with Custard Sauce Recipe

Baked Pumpkin Puddings with Custard Sauce are pure comfort food. These old-fashioned puddings are a cross between a soft pudding and a moist cake. When served warm with custard sauce, (which is quick and easy since it’s cooked in the microwave at the last minute) they are fabulous.
””
10 Servings

1/2 cup butter, softened
1 cup packed brown sugar
3 eggs
1 1/3 cups canned pumpkin, (not pumpkin pie mix)
3 tablespoons milk
1 3/4 cups flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
3/4 teaspoon ginger
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Sauce
4 tablespoons custard powder, or 2 packages Bird's Custard if you can find it
4 tablespoons sugar
2 cups milk
1 cup whipping cream
  1. Preheat the oven to 325°.

  2. Spray 10 1/2 cup ramekins with non-stick spray or, if ramekins aren't available, spray a 12-cup muffin pan with non-stick spray.

  3. Cream the butter and brown sugar until light; add the eggs, one at a time, beating well after each addition.

  4. Mix the pumpkin with the 2 tablespoons milk and add to the butter mixture.

  5. Measure the flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in a fine strainer over the mixing bowl; sift the mixture over the pumpkin mixture.

  6. Turn the mixer to low and mix until smooth.

  7. Divide the mixture equally among the greased ramekins or muffin cups.

  8. Cut 10 pieces of foil a little larger than the ramekins; spray the underside of the foil with non-stick spray. (Or, if using a muffin pan, cover tightly with a piece of foil sprayed with non-stick spray.)

  9. Put the ramekins or muffin pan in a larger pan and place both on a shelf a third of the way down from the ceiling of the oven.

  10. Carefully pour boiling water into the larger pan to a depth of 1/2 inch.

  11. Bake for 30-35 minutes, or until a toothpick stuck through the foil comes out fairly clean with a few moist crumbs clinging to it. Do not overbake.

  12. Remove the foil, transfer the ramekins to a cooling rack, and let cool for ten minutes.

  13. Serve each individual ramekin with the sauce.

If using a muffin pan: transfer the muffin pan to a cooling rack and let sit 10 minutes; run a knife around each pudding.
Pick up the pan and tap firmly on each edge to loosen the puddings.
Cover with an inverted cookie sheet and turn the puddings out.
With a spatula, arrange the puddings on an ovenproof serving platter and serve with the sauce.
    Custard Sauce:
  1. Mix the custard powder and sugar.

  2. Whisk in the milk and cream.

  3. Microwave 3-6 minutes, stirring every two minutes, until boiling and slightly thickened.

  4. Serve warm on the pumpkin puddings.

Make ahead Notes: these puddings can be made 2-3 days ahead, wrapped tightly in plastic wrap, and refrigerated. Remove the plastic wrap, re-cover with foil, and heat 15-20 minutes in a 300° oven.

Garnishing Notes: Depending on the time of year, these puddings can be garnished with a few chopped nuts, whipped cream, a dot or two of red currant jelly, candied cranberries, or a sprig of silk holly.

Amount Per Serving
Calories 383 Calories from Fat 195
Percent Total Calories From: Fat 51% Protein 7% Carb. 42%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 13 g
Cholesterol 129 mg
Sodium 340 mg
Total Carbohydrate 40 g
Dietary Fiber 1 g
Sugars 5 g
Protein 7 g

Vitamin A 161% Vitamin C 4% Calcium 0% Iron 9%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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