Pumpkin Pudding from Miss Leslie's Complete Cookery
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5
Pumpkin Pudding from Miss Leslie's Complete Cookery
Description
This Pumpkin Pudding recipe from Miss Leslie's Complete Cookery features a blend of heavy cream, pumpkin puree, eggs beaten to frothiness, and warm spices like nutmeg, cinnamon, and mace, lifted by rosewater and white wine. The pudding is baked until it sets firmly but retains a smooth custard texture. The slight cracks on the surface reveal its homemade charm. Accompanying the pudding is a cream sauce made from heated heavy cream thickened with cornstarch, sweetened, and flavored with nutmeg and almond extract, providing a sweet counterpoint with a gentle nutty aroma. This pudding offers a comforting, creamy dish with an elegant touch from the rosewater and spices, suitable for serving at various temperatures depending on preference.
The method involves careful incorporation of ingredients to achieve a smooth batter, followed by a slow bake to develop the set custard without curdling. The cream sauce is stirred constantly over heat to ensure even thickening without lumps. The pudding can be served topped with whipped cream or the cream sauce for added lusciousness.
Adjustments to sugar and spice levels have been noted to suit contemporary tastes. Substituting part of the cream with milk and melted butter is possible if preferred.
Ingredients
Pudding Ingredients
- 1 pint heavy whipping cream (2 cups)
- 1 cup sugar
- 1 pint pumpkin puree 2 cups, cooked or canned
- 8 large egg beaten till frothy
- 2 tablespoons rosewater
- 2 tablespoons white wine
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mace
- butter for greasing the dish
Cream Sauce Ingredients
- 1 1/2 pints heavy whipping cream (3 cups)
- 1 1/2 tablespoons cornstarch
- 1/2 cup powdered sugar
- 2 teaspoons nutmeg
- 1 1/2 teaspoons almond extract
Instructions
To Make Pudding
- Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cream and sugar.
- Gradually add the pumpkin puree and beaten eggs alternately by the cupful, beating after each addition.
- Whisk in the rosewater, wine, nutmeg, cinnamon and mace till well blended and smooth.
- Grease a 2 qt. dish with butter. Pour the pumpkin batter into the dish.
- Bake the pudding for 85-95 minutes till the center no longer wobbles. Remove from heat and allow to cool. The surface may crack a bit as it cools-- don't worry, it's part of the charm.Serve pudding at room temperature or cold, topped with sweetened fresh whipping cream or a sweet cream sauce.
To Make Sauce
- Pour the heavy whipping cream into a small saucepan and heat over medium. In a small bowl, whisk together the cornstarch with 1 ½ tbsp cold water. Slowly whisk the cornstarch mixture into the cream as it heats. Whisk in the sugar, nutmeg, and almond extract till well mixed. Stir the sauce constantly as it comes to a boil. Once it boils, remove the sauce from heat. Pour it through a wire mesh strainer and allow to cool to room temperature. Serve over Pumpkin Pudding.
Notes
- Butter the baking dish thoroughly to prevent sticking and promote even baking.
- Rosewater, which can be found in Middle Eastern markets, adds a floral aroma but can be omitted if unavailable.
- For a lighter version, substitute one cup of the cream with one cup of milk mixed with melted butter.
- The original recipe's cream sauce may be thin; thickening it with cornstarch and adding extra sugar improves texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 310mg | 103% |
| Sodium | 104mg | 4% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 9320IU | 186% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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