Reviews (1) Add Rating & Review 71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3 Martha Stewart Member Rating: Unrated 11/21/2014 Can you make the pudding and syrup the day before Thanksgiving, and then warm it and do the rest right before serving?
Back to Warm Pumpkin Pudding with Hard Sauce All Reviews for Warm Pumpkin Pudding with Hard Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Warm Pumpkin Pudding with Hard Sauce Credit: John Kernick Recipe Summary prep: 55 mins total: 4 hrs 5 mins Servings: 12
Ingredients Pudding 3 sticks unsalted butter, room temperature, plus more for Bundt pan 1/2 cup granulated sugar, plus more for Bundt pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse salt 2 1/2 cups packed light-brown sugar 3 large eggs, room temperature 1 cup low-fat buttermilk 1 teaspoon pure vanilla extract 2 cups canned pumpkin puree (not pie filling) 1/2 cup sorghum syrup or unsulphured molasses (not blackstrap) 1 cup heavy cream Hard Sauce 1 stick unsalted butter, room temperature 1 cup confectioners’ sugar 2 teaspoons bourbon
Gallery Warm Pumpkin Pudding with Hard Sauce Credit: John Kernick
Recipe Summary prep: 55 mins total: 4 hrs 5 mins Servings: 12
Gallery
Warm Pumpkin Pudding with Hard Sauce Credit: John Kernick
Warm Pumpkin Pudding with Hard Sauce
Credit: John Kernick
Warm Pumpkin Pudding with Hard Sauce
Recipe Summary prep: 55 mins total: 4 hrs 5 mins Servings: 12
Recipe Summary
prep: 55 mins total: 4 hrs 5 mins
Servings: 12
prep: 55 mins
total: 4 hrs 5 mins
prep:
55 mins
total:
4 hrs 5 mins
Servings: 12
12
Ingredients
Ingredients
3 sticks unsalted butter, room temperature, plus more for Bundt pan 1/2 cup granulated sugar, plus more for Bundt pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse salt 2 1/2 cups packed light-brown sugar 3 large eggs, room temperature 1 cup low-fat buttermilk 1 teaspoon pure vanilla extract 2 cups canned pumpkin puree (not pie filling) 1/2 cup sorghum syrup or unsulphured molasses (not blackstrap) 1 cup heavy cream
1 stick unsalted butter, room temperature 1 cup confectioners’ sugar 2 teaspoons bourbon
Directions
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.
Reviews (1)
Add Rating & Review 71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
Martha Stewart Member Rating: Unrated 11/21/2014 Can you make the pudding and syrup the day before Thanksgiving, and then warm it and do the rest right before serving?
Reviews (1)
Add Rating & Review 71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
Add Rating & Review
71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
71 Ratings 5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
5 star values: 9 4 star values: 11 3 star values: 36 2 star values: 12 1 star values: 3
Martha Stewart Member Rating: Unrated 11/21/2014 Can you make the pudding and syrup the day before Thanksgiving, and then warm it and do the rest right before serving?Martha Stewart Member
Rating: Unrated 11/21/2014
Can you make the pudding and syrup the day before Thanksgiving, and then warm it and do the rest right before serving?
Rating: Unrated
All Reviews for Warm Pumpkin Pudding with Hard Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Warm Pumpkin Pudding with Hard Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
