Le Creuset Kitchen Sessions with Pastry Chef Maggie Davidson

Steamed Pumpkin Pudding and Pears

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Steamed Pumpkin Pudding:

Cream together very well:

• 6 ounces butter
• 2 ¼ cup muscovado sugar

Add one at a time, scraping down bowl after each addition:

• 3 eggs

Add, scraping down bowl very well:

• 1 ½ cups pumpkin puree
• 3 Tablespoons lemon juice

Mixture will appear broken. Ignore it. Add:

• 2 ¼ cups all purpose flour
• 1 Tablespoon finely diced fresh ginger
• 2 ¼ teaspoon baking powder
• ¾ teaspoon table salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice

Butter white ramekins very well. Scoop the batter with the blue scoop. Place on a flat half sheet pan and bake in the C-Vap at 180/3 for about one hour, or until puddings pull away from the sides of the mold. Unmold as soon as you can hold the molds, as they are much easier to unmold hot than cold. Allow to cool completely before wrapping with plastic wrap. 

At service: Zap in microwave for 20-30 seconds.

Cider Sabayon:

In a medium bowl, whisk together:

• 2 cups cider
• 8 egg yolks
• 1 cup demerara sugar

Place bowl over a pan of boiling water, making sure the bottom of the bowl does NOT touch the boiling water. Whisk constantly until the mixture is the consistency of mayonnaise. Chill immediately over an ice bath and store cold for service.

Sauteed Pears:
*Best if done right before service and held warm

Heat in a skillet:

• 2 Tablespoons butter

Add:

• 8 cups pears, semi-ripe (peeled, cored and cubed in ½” cubes)
• 1 cup golden cane sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• 1 Tablespoon vanilla extract

Cook just until the corners of the pears begin to soften in appearance, as the pears will continue to cook through the evening.