Recipe Detail

Blackberry Farm's Steamed Pumpkin Puddings

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  1. 2 tablespoons - Unsalted Butter melted; plus 8 tblsp at room temp
  2. 1 1/2 cups - All Purpose Flour
  3. 1 teaspoons - Baking Soda
  4. 1 teaspoons - Kosher Salt
  5. 1 teaspoons - Ground Cinnamon
  6. 1/2 teaspoons - Nutmeg freshly grated
  7. 1/4 teaspoons - Ground Coriander
  8. 1 cups - Natural Cane Sugar
  9. 2 - Eggs
  10. 1 - Egg Yolk
  11. 1 tablespoons - Vanilla Extract
  12. 1 cups - Pumpkin Puree
  13. 1 cups - Buttermilk
  14. - Roasted Pumpkin Seeds to garnish
  15. 4 tablespoons - Unsalted Butter room temp
  16. 3/4 cups - Confectioners Sugar
  17. 1 pinchs - Nutmeg freshly grated
  18. 2 teaspoons - Fine Dark Rum 2-3 teaspoons


1. Heat oven to 350 degrees. Brush insides of six 6-ounce ramekins with melted butter. Invert ramekins on a baking sheet and refrigerate to set butter, about 5 minutes.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and coriander.

3. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), beat 8 tablespoons butter and sugar on high speed until light and fluffy. Add eggs one at a time, followed by yolk and vanilla, beating well and scraping down side of bowl with a rubber spatula after each addition. Beat in pumpkin purée and scrape down bowl.

4. Add flour mixture in thirds, alternating with buttermilk, beating each time only until the batter is smooth.

5. Divide batter among ramekins, keeping rims clean. Pick up each ramekin and gently tap on counter to remove any air bubbles.

6. Take a lidded baking dish or Dutch oven large enough to hold ramekins with at least ½ inch of space between and line it with a folded kitchen towel (to hold ramekins steady). Arrange ramekins in baking dish. Pour enough very hot tap water into baking dish to come halfway up the sides of ramekins. Cover baking dish tightly with lid.

7. Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30-40 minutes. Remove lid and let puddings cool in water bath for 20 minutes.

8. Make hard sauce: In a medium bowl, beat butter with an electric mixer set to high speed until fluffy. Reduce speed to low and add confectioners' sugar. When sugar is incorporated, increase speed to high, and beat until light and fluffy. Add nutmeg and rum and beat a few more seconds.

9. Invert each ramekin onto a dessert plate and garnish with pumpkin seeds. Serve with the hard sauce.


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