Steamed Pumpkin Pudding with Ginger-Lemon Cream

Name: Steamed Pumpkin Pudding with Ginger-Lemon Cream
Ingredients: 1 tablespoon molasses; ¼ cup packed dark or light brown sugar; ¼ cup packed dark or light brown sugar; ½ cup sugar; 2 teaspoons baking powder; ½ cup all-purpose flour; 3 cups pumpkin puree, fresh or canned unsweetened; 3 cups pumpkin puree, fresh or canned unsweetened; Pinch ground cloves; ¼ teaspoon salt; ¼ teaspoon fresh-grated nutmeg; ½ teaspoon ground allspice; Grated zest of 1 lemon; 1½ cups heavy cream, chilled; 3 tablespoons unsalted butter, melted; ⅔ cup coarsely chopped dried pitted dates; ½ cup currants; 2 tablespoons finely minced crystallized ginger, or more to taste; ⅓ cup brandy; ¼ cup bourbon or dark rum; ¼ cup bourbon or dark rum; 1¼ cups soft, fresh bread crumbs, preferably whole-wheat; 1¼ cups soft, fresh bread crumbs, preferably whole-wheat; 3 large eggs

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Though they hark back to the days when people had kitchen help, steamed puddings are convenient for entertaining, and they transport well. Steam the pudding up to 2 days ahead, loosen the foil and let it cool. At serving time, cover tightly and gently resteam just until heated through, usually about 30 minutes.

Try this with cinnamon or caramel ice cream.

Ingredients

Dessert
Vegetarian

Ingredients

Method