The Friday Baking Project

Steamed Pumpkin-Ginger Pudding

Yield: One steamed pudding

# of Servings: 8

Method: Creaming

Ingredients:

Steamed Pudding:

• 1 ½ cups (9.3 oz / 263 g) all-purpose flour
• 2 tsp (.35 oz / 10 g) baking soda
• 1 ½ tsp (.15 oz / 4 g) cinnamon
• ½ tsp allspice
• 1 pinch salt

• 1 ¼ cup (11.4 oz / 323 g) pumpkin puree
• ¼ cup heavy cream, room temperature
• 1 tbl fresh lemon juice

• 8 tbl (4 oz / 113 g) unsalted butter, room temperature
• 1 cup (7 oz / 198 g) light brown sugar

• 3 large eggs, room temperature, lightly beaten

• ½ cup (2.85 oz / 81 g) chopped crystallized ginger

Sauce:

Vanilla Mousseline Sauce

Tools and equipment needed:

• 2 qt. steamed pudding mold. Mine is 7 ½â€ in diameter, by 4 ½â€ tall.
• Deep pot with a tight-fitting lid. The pot must allow for the mold to sit on a rack in the water with at least an inch of clearance on top. The one I use has an 8 qt capacity, is 10†in diameter, and 7†tall.
• A small round steaming rack to hold the mold off the bottom of the pan. See sources below.
• Countertop mixer with paddle attachment or handheld mixer
• Dry and liquid measuring cups, tablespoon measuring set, scale
• Medium and small mixing bowls.

Pre-recipe preparations:

• Generously butter the steamed pudding mold, including the inside of the lid. Set aside or refrigerate to hold overnight.
• Place pot on stove with the small rack in the bottom, and fill with about 2†in depth of hot water. Turn heat on low.
• Heat additional water in a kettle. Keep hot.

Directions

• Stir together dry ingredients, set aside.
• Whisk together the pumpkin, cream, and lemon juice in small bowl. Set aside.
• Cream butter and sugar until light and cream, scraping down the bowl as necessary.
• Add beaten eggs in three increments, scraping the sides and bottom of bowl with a plastic spatula as necessary to maintain a well-blended batter. The mixture may appear curdled toward the end. Not to worry, this will smooth out then the flour is added.
• Mix in the dry ingredients in three stages, alternating with the pumpkin mixture in two stages, beginning and ending with the dry.
• Mix in the crystallized ginger. Scrape the sides and bottom of the bowl with plastic spatula to ensure the batter is well-blended.
• Carefully spoon the batter into the mold, smooth the top. Place a kitchen towel on the counter and knock the bottom of the mold against it, to eliminate any air pockets.
• Cover the mold, seal it shut, and place it one the rack in the large pan.
• Pour enough hot water so that it comes â…” up the side of the mold.
• Bring the water just to the simmer point, where bubbles are just coming the surface.
• Cover the pan, and check in 10 minutes to see that the water is still just at the summer point, adjust the flame as needed.
• Steam for 57 minutes. Take the mold out of the pot and remove the lid. The pudding should feel firm and a cake tester should come out with just a few crumbs. If more cooking time is necessary, snap the lid back on and steam for 2 to 3 additional minutes before checking again.

Sources:

• On Amazon there are at least two sources for small round (< 8 inches) steaming racks. My favorite is Mrs. Anderson’s Baking Professional Baking and Cooling Rack, 6-Inches Round.