Steamed Pumpkin Pudding with Rum Hard Sauce

Don’t be confused by the name pudding, which is the traditional name or description for any cake that is steamed, baked, or boiled. This is an incredible moist cake that can be consumed warm or cold, for breakfast or dessert. Or in one sitting . . .

INGREDIENTS

Pumpkin Pudding:

8 Tbsp unsalted butter, room temperature (plus extra to prepare the pan)

1 cup brown sugar, packed

2 large eggs

¾ cup pumpkin puree

¼ tsp cloves

1¾ cups all-purpose flour

½ tsp salt

1 tsp baking soda

½ tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

½ cup buttermilk

Rum Hard Sauce:

4 Tbsp unsalted butter, room temperature

¾ cup confectioners’ sugar

Pinch nutmeg

3 tsp spiced rum

DIRECTIONS

Pumpkin Pudding:

image Set the oven to 350 degrees. Butter a Bundt pan or ring mold with the extra butter.

image In a mixing bowl, add 8 Tbsp butter and whip until light. Add the sugar, followed by the eggs, one at a time. You may need to scrape the side of the bowl down before the next step. Now, mix in the pumpkin puree and cloves.

image In a medium size bowl, combine the flour, salt, baking soda, cinnamon, ginger, and ¼ tsp nutmeg.

image Have your buttermilk ready for the next step. In the mixing bowl with the butter and pumpkin mixture, alternate adding in the dry mixture with the buttermilk three times, while the mixer is on a low speed. We recommend scraping down the sides at least once.

image Add the batter to your prepared pan. Seal the top tightly with aluminum foil. Cook in the oven for 1 hour.

Rum Hard Sauce:

image Add 4 Tbsp butter to a mixing bowl and whip until light. Shut off the mixer and add the confectioners’ sugar. Turn the mixer back on slowly. Once the ingredients are fully combined, mix in the pinch of nutmeg and rum.

image When the cake is done, remove from the oven and let cool. Remove the foil. As the cake cools, it will pull away from the sides of the pan, allowing you to easily release the cake from the pan when you invert it over a plate.

image Pour Rum Hard Sauce over the top of the warm cake, or on the side, and serve.