Looking to change up your regular old pumpkin pie routine? Why not try making an old-fashioned Steamed Pumpkin Pudding with Vanilla Hard Sauce? It’s straightforward to make and truly delicious to eat.
Plus wouldn’t your friends and family be surprised by this Victorian spin on Thanksgiving dessert?
Great British Baking Show Bake-Along
I’ve only tasted a few steamed puddings in my life, but after watching the Pudding Episode of the Great British Baking Show, I knew I was going to make an old-fashioned dessert for either Thanksgiving or Christmas this year. Once I set up my Great British Baking Show Bake-Along challenge on Facebook, I KNEW it was going to be one of the challenges.
Steamed Pumpkin Pudding with Vanilla Hard Sauce
We just finished up Pudding Week, and now we’re on to Pastry Week which is a whole new challenge, think hot water pastry. But before I left Pudding week behind I had to share this Steamed Pumpkin Pudding recipe because it turned out so tasty! I even liked it.
Best Steamed Pudding Recipe
When I was little, I was incredibly picky about a few foods. Vegetables were excellent, but plum pudding? NOPE. Split Pea Soup? Hell no! Plum Pudding?? No way!
Now I wish I’d tried my grandmother’s Plum Pudding just once. I’ve made a few steamed puddings, and this Pumpkin Steamed Pudding is hands down the best one I’ve ever made. Moist cake served with an easy vanilla hard sauce? Yes Please!
Steamed Pudding Mold
You don’t need any particular mold for steamed puddings; you can make them in just about any heatproof dish. Think pyrex or fire king or even a cake pan. I happened to have a pudding mold my mom bought in Iowa in the 50s, so that’s what I used.
The main concern for a steamed pudding mold is that you must be able to seal it up, so your cake cooks in it. Use wax paper or parchment paper, foil and string to tie it up tightly around the top of the pan for a good seal. Oh one more thing, make sure you’re using the right size mold called for in the recipe, no matter what it is.
Looking for more Family Favorite Pumpkin Recipes?!
- Pumpkin Spice Latte Cake Roll
- Pumpkin Spice Hot Cocoa Mix
- Pumpkin Spice Latte at Home
- Pumpkin Cake Jars
- Pumpkin Texas Sheet Cake
- Pumpkin Pie Italian Soda
Steamed Pumpkin Pudding
- 1 1/3 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp grated nutmeg
- 1 pinch ground ginger
- 1 pinch ground allspice
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 1 1/4 cup canned pumpkin
- 1 egg
- 1 tsp vanilla
Vanilla Hard Sauce
- 1/4 cup butter
- 1/2 cup Sugar
- 1 egg yolk
- 2 TBSP vanilla
- generously butter your pudding mold or heat-proof dish, set aside
- set a kettle of water to boil
- get out a deep pot or dutch oven that will hold your pudding while it steams
- mix the flour, baking powder, baking soda, salt, and spices together, set aside
- beat the butter and sugar together until it's soft and fluffy
- add the pumpkin and mix until smooth
- beat in the egg and vanilla
- pour the dry ingredients over the top and stir just until combined, don't over mix
- scrape into the prepared mold or dish, if using a mold move on to the cooking directions
- if you're using a heat proof dish, fit a circle of waxed paper or buttered parchment over the batter, then cover with a piece of foil with a pleat down the center, tie tightly with string
- place on a rack in a deep pot, (if you don't have a rack that fits you can use canning rings) pour boiling water in until it reaches about 2 inches up the side of your dish, don't cover it completely and leave enough room so if it boils it won't come over the top
- steam for 2 hours, adding water as needed
- check for doneness by uncovering and using a toothpick, it should be moist but not have any batter on it, if it needs more time cover and steam again in 15-minute increments until done
- once it's cooked through, remove it from the pan to a platter, wipe down the mold or pan and then tip and slide the pudding out
- serve while warm with Vanilla Hard Sauce for best taste
Vanilla Hard Sauce
- melt the butter in a small saucepan, once melted stir in the sugar and the egg yolk
- cook and stir 3-4 minutes over medium-low heat until the sauce is thick, remove from the heat and add vanilla, stir to incorporate, serve while warm
Items you will need for this recipe:
- 1-quart heat-proof dish or pudding mold
- parchment paper or wax paper
- heavy pot or dutch oven
- rack or canning lids to set your pudding on while it steams