Recipes

Joy of Cooking Recipe: Pumpkin Buttermilk Pudding

25 November 2015

by Megan Scott, author of Joy of Cooking

Even pumpkin pie stalwarts will embrace this creamy pumpkin pudding with bourbon whipped cream. From Joy of Cooking: 75th Anniversary Edition.

Serves 10 to 12

Preheat the oven to 400°F. Butter a shallow 3-quart baking dish.
Whisk in a large bowl until light:
4 large eggs
Add and combine well:
1 1/2 cups pumpkin puree
Whisk in:
2 1/2 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
Whisk together thoroughly in a separate bowl:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon salt
Add the dry ingredients to the pumpkin mixture and whisk until well blended. Pour the batter into the prepared dish. Bake until the top is deep golden brown and springs back when lightly pressed, about 50 minutes.
Serve the pudding warm or cold with:
Bourbon Whipped Cream, below
Cinnamon

Bourbon Whipped Cream
Makes 2 to 2 1/2 cups

Beat at high or medium speed until thickened:
1 cup cold heavy cream
Add:
1 tablespoon sugar
1 tablespoon bourbon
Beat to the desired consistency. Use immediately or cover and refrigerate.

Photo courtesy John Becker

Joy of Cooking
by Irma S. Rombauer

Canning hopefuls will find plenty of guidance in this trove of culinary wisdom including chapters on canning, salting, smoking and drying; jellies and preserves; and pickles and relishes. There are also useful tables for processing times, boiling temperatures and moderating the levels of sugar in the preserving syrup.

This classic baking book is chock full of delightful dessert recipes that are perfect for the holidays, including Chocolate Layer Cake with Chocolate Fudge Frosting and Chocolate Dipped Bananas.

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

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