Steamed Pumpkin-Cornmeal Pudding

Vegetarian
Health score
3%
Steamed Pumpkin-Cornmeal Pudding
45 min.
8
470kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic dessert: Steamed Pumpkin-Cornmeal Pudding. This vegetarian treat not only celebrates the rich, sweet flavors of pumpkin but also brings the unique texture of cornmeal to the forefront, making it a comforting dish perfect for any occasion. With its vibrant color and warm spices, this pudding is not just a feast for the palate but also an eye-catching centerpiece to your dessert table.

Preparation is a breeze, taking just 45 minutes to whip up a batch that serves eight people. Imagine the scent of nutmeg wafting through your kitchen as you blend together the buttery richness of sugar and eggs with the earthy warmth of canned pumpkin. The addition of rum and fresh lemon peel provides a tantalizing depth to the flavor profile that is sure to impress your family and friends.

Not only is this pudding delicious, but it is also a healthier indulgence, containing around 470 calories per serving. Each slice is moist and perfectly textured, thanks to the steamy baking method that ensures the pudding is light and fluffy. Serve it warm for a cozy dessert experience or allow it to cool for a refreshing treat. No matter how you choose to enjoy it, this Steamed Pumpkin-Cornmeal Pudding is a must-try for any dessert lover looking to elevate their culinary repertoire!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.4 lb butter at room temperature
  • 1.5 cups pumpkin canned
  • large eggs 
  • cup flour all-purpose
  • 0.5 teaspoon ground nutmeg 
  • tablespoon lemon zest grated
  • 0.3 cup rum 
  • 0.3 teaspoon salt 
  • 1.8 cups sugar 
  • teaspoon vanilla 
  • 0.5 cup cornmeal yellow

Equipment

  • bowl
  • oven
  • blender
  • baking pan
  • aluminum foil
  • skewers
  • kugelhopf pan

Directions

  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.
  3. 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.
  4. Scrape batter into a buttered 8- to 9-cup bundt pan and set in a 12- by 17-inch baking pan.
  5. 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.
  6. 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.
  7. Let cool 10 minutes, then invert over a plate to unmold.
  8. 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.

Nutrition Facts

Calories470kcal
Protein4.21%
Fat37.88%
Carbs57.91%

Properties

Glycemic Index
55.07
Glycemic Load
43.71
Inflammation Score
-10
Nutrition Score
11.481739163399%

Nutrients percent of daily need

Calories:469.59kcal
23.48%
Fat:19.49g
29.98%
Saturated Fat:11.55g
72.17%
Carbohydrates:67.01g
22.34%
Net Carbohydrates:64.22g
23.35%
Sugar:45.56g
50.63%
Cholesterol:92.21mg
30.74%
Sodium:310.27mg
13.49%
Alcohol:2.68g
100%
Alcohol %:2.14%
100%
Protein:4.87g
9.75%
Vitamin A:7748.6IU
154.97%
Selenium:10.4µg
14.85%
Manganese:0.25mg
12.52%
Vitamin B1:0.17mg
11.4%
Fiber:2.8g
11.18%
Iron:2mg
11.12%
Folate:44.19µg
11.05%
Vitamin B2:0.19mg
10.9%
Phosphorus:102.28mg
10.23%
Vitamin K:8.94µg
8.52%
Vitamin E:1.16mg
7.73%
Calcium:72.83mg
7.28%
Vitamin B3:1.36mg
6.81%
Magnesium:27.17mg
6.79%
Vitamin B6:0.11mg
5.74%
Copper:0.11mg
5.59%
Vitamin B5:0.53mg
5.29%
Potassium:169.27mg
4.84%
Zinc:0.69mg
4.59%
Vitamin C:2.9mg
3.52%
Vitamin B12:0.15µg
2.46%
Vitamin D:0.25µg
1.67%
Source:My Recipes