Pumpkin Pudding Cake Recipe
RECIPE:
This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it's own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream. Includes step by step recipe video
Pumpkin Pie Pudding Cake
Here we go again another pumpkin recipe! When you only eat pumpkin during the holidays, it’s important to have as many recipes as possible. Pudding has been misused for years, did you know that you should be putting into cakes!? With a spice cake crust and tender pumpkin top. This one's a keeper!
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Professional Baker Teaches You How To Make PUMPKIN PUDDING!
Pumpkin Pudding is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12-16 servings
Prep Time: 45 minutes
Cook Time: 2 ½ hours
Ingredients
Pumpkin Loaf
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
2 large eggs, at room temperature
1 cup (250 g) pure pumpkin puree
1 cup (250 mL) milk
2 cups (300 g) all-purpose flour (plain flour)
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Custard
4 large eggs
2 egg yolks
¼ cup (50 g) packed light brown sugar
¼ cup (65 g) fancy molasses (or treacle syrup)
3 cups (750 mL) milk
1 cup (250 mL) whipping (35%) cream
1 ½ tsp (7 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) ground clove
Directions
1. Preheat the oven to 325 F (160 C). Grease a 9-x-5-inch loaf pan and line the sides with parchment so that it comes up the sides.
2. Cream the butter and sugar together in a large mixing bowl and add the eggs one at a time, mixing well after each addition. Whisk the pumpkin puree and milk together and stir this into the butter mixture. In a separate bowl, sift the flour, baking powder, baking soda, salt, ginger and cinnamon and stir this into the batter until incorporated. Pour into the prepared pan and bake the cake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the tin before turning it out to cool completely. The loaf can be made a day ahead and wrapped until ready to use (or is delicious all on its own!)
3. Once cooled, cut the loaf into 1-inch (25 mm) cubes and place them into a large bowl. In a separate bowl, whisk the eggs and egg yolks and then whisk in the brown sugar, molasses, milk, cream and spices. Pour this over the pumpkin loaf cubes, stir to coat and let this sit for 10 minutes to absorb, stirring once or twice – don’t be concerned if the pumpkin loaf breaks down a bit as you stir.
4. Preheat the oven to 350 F (180 C) and grease a 9-inch springform pan. Line the outside bottom and sides of the pan with tin foil (to prevent leaks) and place the pan in a roasting pan or other dish that can be filled with water. Pour the bread pudding mix into the springform pan and fill the roasting pan with boiling water. Bake this for about 90 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the pan from the water bath onto a cooling rack to cool to room temperature, then chill for at least 4 hours before serving.
Serve the gingerbread pudding sliced into wedges and topped with whipped cream.
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Spiced Pumpkin Pudding Cakes | It's Always Freezer Season | EASY
If you're looking for an unusual pumpkin dessert, these Spiced Pumpkin Pudding Cakes might be the right option. It is a good fall (or winter) dessert that you can make ahead and freeze for later, freeing up some time on the day of if you're entertaining company. It makes 24 servings, too! All you have to do is re-warm them in the microwave and whip some cream, and there you go.
They may look like cupcakes, but they're really closer to a sticky toffee pudding (thus the name.) I think they would be even better served on a puddle of caramel sauce, but I haven't tried that yet. Good thing I have plenty in my freezer; I'll have to try that addition next time.
I was pretty shocked that my son loved them so much he asked for a second serving!
We used freshly roasted and pureed pumpkin, but a can would be absolutely fine here, and is in fact what the recipe calls for. We just had some pumpkin we wanted to use up, and it's pretty easy to make yourself.
Nutrition (1 cake):
Calories: 161
Fat: 8g
Protein: 2g
Carbohydrates: 22g (1g fiber, 13g sugar)
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Pumpkin Pudding
How to make Pumpkin Pudding:
Welcome to Food Hero, your go-to site for quick, tasty, healthy recipes and helpful tips. Whether you're a beginning cook or a kitchen pro, you'll find something new for your family to enjoy.
PUMPKIN MILK PUDDING | How To Make A Pumpkin Milk Pudding
PUMPKIN MILK PUDDING... or a Pumpkin Milk Pudding... another easy to make dessert. A boiled pumpkin that is pureed and mixed with milk and sugar, gelatin powder serves as binder to make it firm and stable after unmolding into a serving plate. This is How To Make A Pumpkin Milk Pudding. You can try this!
Ingredients:
300 gms pumpkin, peeled and boiled
2 cups fresh milk or evaporated milk
1/2 cup sugar
1 pack (25gms) orange gelatin powder
1/2 cup powdered milk
1 tbsp roasted peanuts
1/8 tsp iodized salt
1 tbsp butter
Note: corrections in the video caption... 1/2 cup sugar was used instead of 1 cup that has been written on the caption
#PumpkinMilkPudding
#KalabasaMilkPudding
#PinoyRecipe
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