Baked Pumpkin-and-Buttermilk Pudding

[Shawn]

Originally posted by CulinaryJen on 10-11-2002 07:47 PM


Baked Pumpkin-and-Buttermilk Pudding

1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
1 cup canned unsweetened pumpkin
1/4 cup buttermilk
1/2 cup plus 2 teaspoons granulated sugar
1/3 cup brown sugar
4 tablespoons unsalted butter -- melted and slightly and cooled
2 eggs -- beaten to mix
Whipped Cream (see recipe)

Heat the oven to 400º. Butter a 9-inch square baking dish. Bring water to a simmer for the water bath.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. In a large bowl, combine the pumpkin and buttermilk and whisk until smooth. Whisk in the 1/2 cup granulated sugar, the brown sugar and 3 tablespoons of the melted butter. Add the eggs and whisk until blended in.

Add the dry ingredients to the pumpkin mixture in four batches, whisking lightly but thoroughly after each addition.

Pour the mixture into the prepared baking dish. Put the baking dish in a larger dish or roasting pan and pour in enough of the simmering water to reach about halfway up the sides of the pudding. Carefully transfer to the middle of the oven and bake for 15 minutes. Reduce the oven temperature to 350º and bake the pudding until the center is just set, 25 to 30 minutes longer.

Remove the pudding from the oven. Brush with the remaining 1 tablespoon melted butter and sprinkle the remaining 2 teaspoons granulated sugar on top. Serve the pudding warm with the Whipped Cream on the side.

Yields: 6 servings

Serving Ideas : This old-fashioned baked pudding, reminiscent of pumpkin pie, tastes best served warm with a dollop of sweetened whipped cream. Cook it in a pretty oven-to-table serving dish.

Whipped Cream

1 cup heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract (optional)

In a large bowl, whip the cream, sugar and vanilla, if using, just until the cream holds firm peaks when the beaters are lifted.

Yields: 6 servings

NOTES : Don't consider this a hard-and-fast recipe. You can use more or less sugar. It can be added in the midst of whipping, and so you can taste and add. Use vanilla or not, or try another flavoring such as coffee, cognac or a liqueur.