Steamed Pumpkin-Cornmeal Pudding

Notes: Serve this moist steamed pudding with sweetened whipped cream flavored to taste with rum.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cup  all-purpose flour
• 1/2  cup  yellow cornmeal
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• 3/4  cup  (3/8 lb.) butter, at room temperature
• 1 3/4  cups  sugar
• 2  large eggs
• 1 1/2  cups  canned pumpkin
• 1/4  cup  cup rum
• 1  tablespoon  grated lemon peel
• 1  teaspoon  vanilla

Preparation

1. In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.

2. In another bowl, with a mixer on high speed, beat butter and sugar until well blended. Add eggs one at a time, beating well after each addition. Beat in pumpkin, rum, lemon peel, and vanilla. Stir in flour mixture until well incorporated.

3. Scrape batter into a buttered 8- to 9-cup bundt pan and set in a 12- by 17-inch baking pan. Place on bottom rack of a 350° regular or convection oven. Carefully pour boiling water around bundt pan almost to the level of pudding. Cover entire baking pan tightly with foil.

4. Bake until the pudding feels firm to the touch and a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool 10 minutes, then invert over a plate to unmold. Serve warm, or let cool completely and cover loosely until serving. Reheat in a 350° regular or convection oven until warm, about 10 minutes. To serve, slice into wedges.

Nutritional Information

Calories:

458 (39% from fat)

Protein:

4.6g

Fat:

20g (sat 12)

Carbohydrate:

67g

Fiber:

1.8g

Sodium:

370mg

Cholesterol:

103mg