Steamed Pumpkin-Cornmeal Pudding

12 ingredients
4 steps

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (3/8 lb.) butter, at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 1/2 cups canned pumpkin
  • 1/4 cup cup rum
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla

Directions

  1. 1
    In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
  2. 2
    In another bowl, with a mixer on high speed, beat butter and sugar until well blended. 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.
  3. 3
    Scrape batter into a buttered 8- to 9-cup bundt pan and set in a 12- by 17-inch baking pan. 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.
  4. 4
    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. Let cool 10 minutes, then invert over a plate to unmold. 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.

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