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Ingredients
- 1 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1Â 1/2 tsp baking pwdr
- 1/2 tsp grnd nutmeg
- 1/4 tsp salt
- 3/4 c. butter - (3/8 lb) room temperature
- 1Â 3/4 c. sugar
- 2 lrg Large eggs
- 1Â 1/2 c. canned pumpkin
- 1/4 c. rum
- 1 Tbsp. grated lemon peel
- 1 tsp vanilla
Directions
- In a bowl, mix flour with cornmeal, baking pwdr, nutmeg, and salt.
- 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.
- 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.
- 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.
- This recipe yields 6 to 8 servings.
- Comments: Serve this moist steamed pudding with sweetened whipped cream flavored to taste with rum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 221 | 36% |
| Total Fat 25.18g | 31% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 600mg | 25% |
| Potassium 145mg | 4% |
| Total Carbs 86.51g | 23% |
| Dietary Fiber 1.3g | 4% |
| Sugars 59.16g | 39% |
| Protein 5.65g | 9% |
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