Blackberry Farms Steamed Pumpkin Puddings With Tennessee Rum Hard Sauce Recipe 455 Recipes

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE

Steps:

• Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
• Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
• Beat all ingredients together until very well combined. Serve with pudding.

PUMPKIN RUM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
• Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
• Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
• Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
• Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
• Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
• Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE AND PUMPKIN SEED BRITTLE

Steps:

• To prepare the puddings, preheat the oven to 350 degrees F. Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter. Invert the custard cups on a baking sheet and refrigerate until the butter sets.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy. Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition. Beat in the pumpkin puree and scrape down the bowl.
• Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth.
• Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean. Gently tap each cup to remove any air bubbles.
• In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady). Arrange the custard cups in the dish. Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups. Cover the baking dish tightly with the lid.
• Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes. Remove the lid and let the puddings cool in the water bath for 20 minutes.
• Meanwhile, prepare the hard sauce. In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy. Reduce the speed to low and add the confectioners' sugar. When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy.
• Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Allow the sauce to come to room temperature before serving.
• The puddings can be served warm or at room temperature. If serving directly in the custard cups, serve at once or let cool on a wire rack. If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate. To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates. Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle.
• Generously butter a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes. Transfer to a plate to cool.
• In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves. Increase the heat to medium high, and bring the mixture to a boil. Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes.
• Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt. The mixture will bubble vigorously and expand in the pan. Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet. Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer.
• Let the brittle cool to room temperature. Run an offset spatula under the brittle to help loosen it, or gently twist the pan. Break the brittle into shards. Store in an airtight container at room temperature for up to 2 weeks.

WARM PUMPKIN PUDDING WITH HARD SAUCE

Steps:

• Pudding: Preheat oven to 300 degrees. Butter a 10-inch (14-cup) Bundt pan, preferably nonstick; sprinkle with granulated sugar, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Beat 2 sticks butter with granulated sugar and 1 cup brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, beating until combined and scraping down sides of bowl as necessary. Reduce speed to low; add buttermilk and vanilla and beat until incorporated (mixture will appear curdled). Gradually add flour mixture, then pumpkin, beating just until combined.
• Transfer batter to prepared pan; smooth top. Bake until a tester inserted into center comes out with moist crumbs and top begins to crack, 45 to 55 minutes.
• Meanwhile, combine syrup, cream, remaining 1 stick butter, and remaining 1 1/2 cups brown sugar in a saucepan. Cook over medium-low heat, stirring frequently, just until butter melts and mixture becomes a smooth, shiny glaze.
• Remove pudding from oven and immediately prick all over with a wooden skewer, being sure to penetrate all the way to bottom of pan. Drizzle half of glaze evenly over pudding. Let cool to room temperature in pan on a wire rack, at least 2 1/2 hours.
• Hard sauce: Beat butter on medium-high speed until light and fluffy. Reduce speed to low; beat in confectioners' sugar and bourbon.
• When ready to serve, preheat oven to 350 degrees. Warm pudding in oven, 15 minutes; remove from oven. Center a heatproof rimmed cake stand or plate over pan, then quickly invert together to release pudding. Rewarm remaining glaze over low heat, stirring until smooth, and pour over pudding, or serve alongside, with hard sauce.

STEAMED PUMPKIN PUDDING WITH BRANDY SAUCE

Steps:

• Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
• Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
• Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
• Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
• Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.

BLACKBERRY FARM'S STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE

Steps:

• 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. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and coriander. 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. Add flour mixture in thirds, alternating with buttermilk, beating each time only until the batter is smooth. Divide batter among ramekins, keeping rims clean. Pick up each ramekin and gently tap on counter to remove any air bubbles. 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. 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. 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. Invert each ramekin onto a dessert plate and garnish with pumpkin seeds. Serve with the hard sauce.