Pumpkin and ginger pudding

Yield: 1 servings

Measure Ingredient
60 grams Butter
¼ cup Brown sugar
3 \N Eggs
1¼ cup Self-raising flour
1 teaspoon Bicarbonate of soda
1 cup Mashed cooked pumpkin; (Jap or Butternut)
½ teaspoon Grated fresh ginger
¼ teaspoon Ground nutmeg
2 tablespoons Butter; (melted)
1 \N Thick cream & maple syrup; to serve

Preheat oven to 180 degrees Celsius.

Cream butter and sugar in a food processor until smooth and creamy.

Alternatively, place butter & sugar into a large mixing bowl and beat with electric hand-held beaters.

Add eggs one at a time, processing or beating the mixture after each addition.

Sift flour and bicarbonate of soda into the bowl, then add pumpkin, ginger and nutmeg. Process or beat the mixture until it is smooth and well combined.

Brush 8 pudding moulds (½ cup in size) with melted butter. Spoon pumpkin mixture into the moulds until 2/3rds full.

Place pudding moulds into a deep baking pan. Pour enough boiling water into the dish to come halfway up the sides of the moulds. Bake for 20-25 minutes or until golden and cooked through (use a skewer to check, insert it into the centre of the pudding, if it comes out clean the pudding is ready).

Serve puddings with maple syrup and cream.

Serves 8.

Converted by MC_Buster.

Per serving: 970 Calories (kcal); 85g Total Fat; (77% calories from fat); 17g Protein; 37g Carbohydrate; 754mg Cholesterol; 910mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 15 ½ Fat; 2 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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