Steamed pumpkin pudding with rum sauce and pumpkin seed brittle

Ingredients:

Pudding

• 2 tablespoons unsalted butter, melted, + 8 tablespoons (110 g) unsalted butter, at room temperature
• 1.5 cups (200 g) premium flour
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1/4 tsp ground coriander
• 1 cup (200 g) natural cane sugar
• 2 large eggs
• 1 large egg yolk
• 1 tbsp vanilla extract
• 1 cup pumpkin puree
• 1 cup of sour milk or kefir

Rum sauce

• 55 g unsalted butter at room temperature
• 3/4 cup (80 g) powdered sugar
• A pinch of freshly grated nutmeg
• 2-3 teaspoons Prichard's rum

Pumpkin seed grillage

• 2 tbsp unsalted butter, plus extra for greasing the pan
• 1 cup (140 g) shelled pumpkin seeds
• 1 and 1/4 cups (240 g) natural cane sugar
• 3 tablespoons light corn syrup
• 0.5 tsp of soda
• 1.5 tsp vanilla extract
• 3/4 teaspoon coarse salt

Preparation:

1. Preheat oven to 350°F (175°C). Brush the insides of six 180ml (6 fl oz) ramekins with melted butter. Place the ramekins on a baking sheet and refrigerate until the butter sets.
2. Pudding:
   
   In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and coriander.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat 8 tablespoons of the butter and brown sugar on high speed until light and fluffy. Add the eggs one at a time, then the yolk and vanilla extract, beating well and scraping down the sides of the bowl after each addition. Add the pumpkin puree and mix well.
4. Add the flour mixture in three additions, alternating it with the sour milk, and knead into a smooth dough.
5. Carefully divide the batter into the molds, making sure the edges are clean. Gently tap each mold to remove any air bubbles.
6. Place a folded kitchen towel in a baking dish or Dutch oven with a lid large enough to accommodate the ramekins, spacing them at least 1 cm apart. Arrange the ramekins. Fill the baking dish with enough very hot tap water to reach halfway up the sides of the ramekins. Close the lid tightly.
7. Bake until a toothpick inserted into the center of the pudding comes out clean and the surface springs back when lightly pressed, 30-40 minutes. Remove the lid and let the puddings cool in a water bath for 20 minutes.
8. Meanwhile, prepare the rum sauce.:
   
   In a medium bowl, beat the butter with a mixer on high speed until fluffy. Reduce the speed to low and add the powdered sugar. Once the sugar is added, increase the speed to high and beat until light and fluffy.
9. Using a silicone spatula, stir in the nutmeg and rum; you should have about 1/2 cup of sauce. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Bring the sauce to room temperature before serving.
10. Puddings can be served warm or at room temperature. If serving directly from the ramekins, serve immediately or let cool on a wire rack. If serving warm, run a thin knife around the inside of each ramekin as soon as you remove them from the water to loosen the edges, then invert them onto a serving plate. If cooling to room temperature, place the ramekins on a wire rack and let cool before inverting them onto serving plates. Drizzle each pudding with about 1 tablespoon of rum sauce and top with a large slice of brisket.
11. Pumpkin seed grillage:
    Yield: approximately 450g.
    
    Generously grease a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, toast the pumpkin seeds over medium heat, stirring frequently, for about 3 minutes. Transfer to a plate and let cool.
    
    In a large, deep, heavy-bottomed saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon, until the sugar dissolves. Increase the heat to medium-high and bring the caramel to a boil. Cook, without stirring, until the caramel turns a deep amber color, 8 to 12 minutes.
12. Remove the pan from the heat and carefully stir in the baking soda, vanilla extract, and salt. The mixture will bubble vigorously in the pan. Immediately add the pumpkin seeds and pour onto the prepared baking sheet. Gently but quickly spread the mixture with a spatula into a thin, even layer. Let the brittle cool to room temperature. Run a spatula under the brittle to loosen it, or carefully rotate the baking sheet. Break the brittle into pieces. Store in a tightly sealed container at room temperature for up to 2 weeks..