Warm Pumpkin Pecan Pudding With Rum Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987. Ingredients:
2/3 cup dark brown sugar |
2 large eggs |
1/3 cup flour |
1 large egg yolk |
1/2 teaspoon allspice |
3/4 cup canned pumpkin |
1/2 teaspoon cinnamon |
1/2 cup heavy cream |
1/4 teaspoon baking soda |
2 tablespoons dark corn syrup |
1/4 teaspoon baking powder |
1/2 cup pecans |
1/8 teaspoon salt |
1/2 cup heavy cream |
1 teaspoon dark rum |
2 tablespoons granulated sugar |
Directions:
1. Position rack in center of oven then preheat oven to 275.
2. Set aside six ramekins or soufflé dishes in baking dish.
3. Bring kettle of water to boil.
4. Combine brown sugar, flour, allspice, cinnamon, soda, baking powder and salt then set aside.
5. Whisk eggs and yolk until blended then add pumpkin, cream and corn syrup.
6. Whisk until smooth then stir in flour mixture until combined.
7. Pour into ramekins or other baking dishes dividing evenly.
8. Sprinkle chopped pecans over tops dividing evenly.
9. Put baking pan on oven rack and carefully pour boiling water into pan to reach halfway up sides.
10. Bake 55 minutes.
11. Use spatula to transfer ramekins from water bath to cooling rack.
12. Whip cream to soft peaks then add sugar and rum.
13. Whip until firm peaks form.
14. Serve pudding warm with a dollop of whipped cream on each.
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