Blackberry Farms Steamed Pumpkin Puddings With Tennessee Rum Hard Sauce Recipes

Steps:

• Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
• Line a half sheet pan with a silicone baking mat.
• Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

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.

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.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
• Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
• Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
• To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.

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.

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.