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Receta Steamed Pumpkin Cornmeal Pudding
by Global Cookbook

Steamed Pumpkin Cornmeal Pudding
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Ingredientes

  • 1 c. all-purpose flour
  • 1/2 c. yellow cornmeal
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp grnd nutmeg
  • 1/4 tsp salt
  • 3/4 c. butter - (3/8 lb) room temperature
  • 1 3/4 c. sugar
  • 2 lrg Large eggs
  • 1 1/2 c. canned pumpkin
  • 1/4 c. rum
  • 1 Tbsp. grated lemon peel
  • 1 tsp vanilla

Direcciones

  1. In a bowl, mix flour with cornmeal, baking pwdr, nutmeg, and salt.
  2. In another bowl, with a mixer on high speed, beat butter and sugar till well blended. Add in Large eggs one at a time, beating well after each addition. Beat in pumpkin, rum, lemon peel, and vanilla. Stir in flour mix till well incorporated.
  3. Scrape batter into a buttered 8- to 9-c. bundt pan and set in a 12- by 17-inch baking pan. Place on bottom rack of a 350 degree regular or possibly convection oven. Carefully pour boiling water around bundt pan almost to the level of pudding. Cover entire baking pan tightly with foil.
  4. Bake till the pudding feels hard to the touch and a wooden skewer inserted into the center comes out clean, 1 hour to 1 hour 10 min. Let cold 10 min, then invert over a plate to unmold. Serve hot, or possibly let cold completely and cover loosely till serving. Reheat in a 350 degree regular or possibly convection oven till hot, about 10 min. To serve, slice into wedges.
  5. This recipe yields 6 to 8 servings.
  6. Comments: Serve this moist steamed pudding with sweetened whipped cream flavored to taste with rum.