BLACKBERRY FARM'S STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE

BLACKBERRY FARM'S STEAMED PUMPKIN PUDDINGS WITH TENNESSEE RUM HARD SAUCE image

Yield 6 6OZ RAMEKINS

Number Of Ingredients 20

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Ingredients

For the Puddings:
2 tablespoons unsalted butter, melted, plus 8 tablespoons unsalted butter, at room temperature
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground coriander
1 cup natural cane sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 cup pumpkin purée
1 cup buttermilk
Roasted pumpkin seeds, to garnish
For the Hard Sauce:
4 tablespoons unsalted butter, at room temperature
¾ cup confectioners' sugar
Pinch of freshly grated nutmeg
2-3 teaspoons fine dark rum

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.