Pumpkin Pudding with Lemon Sauce is a traditional British recipe for a classic steamed sponge dessert made with cooked and pureed pumpkin bound with eggs and breadcrumbs. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Pudding with Lemon Sauce.
Peel the pumpkin, scrape out any seeds then chop roughly. Bring a pan of lightly-salted water to the boil, add the pumpkin and boil until tender (about 20 minutes). Drain then transfer to a food processor before puréeing until smooth. Turn into a fine-meshed sieve and push through wit the back of a spoon to remove and fibres.
In the meantime, cream together the butter and sugar until light and fluffy then add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now mix in the pumpkin purée, along with the breadcrumbs and ground cinnamon. Now beat the egg whites in a clean and dry bowl until stiff and fold into the carrot purée mix.
Turn the resultant batter into a well-buttered mould then cover with a lid (or with foil) and secure with string. Place in a steamer basket and steam for about 150 minutes, or until thoroughly cooked through.
Turn out onto a serving plate, slice into wedges and serve immediately accompanied by the lemon sauce.
