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 its cooked in the microwave at the last minute) they are fabulous.
1/2 cup butter, softened
1 cup packed brown sugar
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
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
- Preheat the oven to 325°.
- 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.
- Cream the butter and brown sugar until light; add the eggs, one at a time, beating well after each addition.
- Mix the pumpkin with the 2 tablespoons milk and add to the butter mixture.
- 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.
- Turn the mixer to low and mix until smooth.
- Divide the mixture equally among the greased ramekins or muffin cups.
- 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.)
- 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.
- Carefully pour boiling water into the larger pan to a depth of 1/2 inch.
- 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.
- Remove the foil, transfer the ramekins to a cooling rack, and let cool for ten minutes.
- 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:
- Mix the custard powder and sugar.
- Whisk in the milk and cream.
- Microwave 3-6 minutes, stirring every two minutes, until boiling and slightly thickened.
- 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%