Pumpkin-Apricot Pudding Cake
Yankee Plus Dec 2015
TABLE OF CONTENTS
Steamed pudding is an English tradition that's been passed down through generations and eventually made its way across "the pond." Traditionally, it's served with a hard sauce (a creamy mixture laced with brandy or whiskey), but whipped cream is a perfect substitute. We've varied the English recipe, which uses dried fruits and specially designed molds, and used packed pumpkin and mini-bundt pans instead, for an American feel. Here's how to create and serve this truly dramatic dessert.
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- Heat first three ingredients:
- 3/4 cup dried apricots, chopped
- 1/4 cup dried currants
- 1/2 cup amaretto, warmed (coffee syrup)
- 1 can (15-ounce) solid pack pumpkin
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: nutmeg, allspice, and salt
- 1 teaspoon baking soda
- 2/3 cup brown sugar
- 5 tablespoons butter
- 1/2 cup chopped pecans
Instructions:Step 1: Preheat oven to 400 degrees. Prepare batter according to the recipe for Pumpkin-Apricot Pudding, above. Grease a heatprooof pudding mold or six mini-bundt pans. Pour batter into molds. Place on rack set in roasting pan.
Step 2: Place pan in oven. Pour boiling water into pan until molds are covered two-thirds of the way. Cover with foil. Steam for 1-1/2 hours or until toothpick inserted in pudding comes out clean. Cool on wire rack; invert onto serving plates.
Grand lighting: The beauty of steamed pudding comes just before you serve it-- with an impressive flambe' presentation your guest will remember for years to come.
Here's how to do it:
Microwave 1/4 cup whiskey or brandy on High for 30 seconds; spoon over each pudding. Set the puddings out on the dining table, then ignite each with a match. The flames will last only a moment, but the effect is well worth the effort. Once the flame has gone out, top with whipped cream.
Work time: 30 minutes
Total time: 2 hours
Perserving: Cal.404. Pro.7g; Carb.64g; Fat13g; fiber4g; Chol.132mg.