PUMPKIN PUDDING

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Pumpkin is supposed to be a healthy food. It’s rich in anti-oxidants and vitamins it seems. Well, I’m not going much into the health benefits of pumpkin as I’m not an expert in it. I made this pudding last month. Actually this is a baked pudding and it looks much like caramel pudding. This particular pudding took much more than the anticipated time to set. At one point of time, I thought this is going to be a huge disaster and almost gave-up but patience paid off I guess. Recipe courtesy :- keiko…

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Ingredients

Caramel sauce

Sugar   –   90 g

Hot water   –   30 ml

Pudding

Milk   –   350 g

Sugar   –   150 g

Vanilla essence   –   1 tea spoon

Fresh cream   –   200 g

Egg   –   200 g

Egg yolk   –   40 g

Pumpkin puree   –   440 g

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Method

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Cut the pumpkin in half and scrap off the fibers and seeds.

Peel and cut the pumpkin into quarters.

Steam the pumpkin in a steamer.

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The pumpkin is done when you can easily pierce it with a chopstick or fork.

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Remove the pumpkin from the steamer.

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Strain the pumpkin through a sieve to turn it into pumpkin puree.

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Or you can process the pumpkin in your food processor, first and then strain it through the sieve.

Note:- straining through a sieve is important because the pumpkins will contain fibre like structures in it.

like this

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Here’s the pumpkin puree

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Grease the pan for the pumpkin pudding with butter. I used an 8” aluminium cake tin.

Caramel sauce

Put the sugar on medium heat.

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The sugar will slowly melt. Stir with a spoon from time to time.

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When the caramel turned brown and is boiling, remove it from the heat.

Pour hot water onto the caramel.

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(as soon as you pour hot water you’ll see the bubbles as in the above picture)

BE CAREFUL – the caramel and the steam are VERY HOT. Don‘t burn your fingers!

Pour the caramel into the cake pan.

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Level the caramel so that it covers the bottom of the pan. Set aside for cooling.

Pumpkin pudding

Heat the milk in a saucepan and dissolve the sugar in the hot milk. The milk need not boil.

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Mix the fresh cream, egg, and egg yolk in a large bowl.

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Add the warm milk and mix gently.

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Add in the vanilla essence and mix it.

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Strain the mixture through a sieve and mix it with the pumpkin puree in two or three steps.

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Mix well after each addition.

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The caramel in the cake pan should be hard by now.

Place the pan with the caramel in a larger tray or pan (for the water bath) and fill with the pumpkin pudding mixture.

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Fill the tray with boiling water and cover it with another tray (or with aluminum foil).

Bake for 1 hour and 45 minutes in your pre-heated oven at 160°C (320°F). (Yes, you heard it right. It took 1 hour and 45 minutes for my pumpkin pudding to set.) If you feel like making this, then make sure to check after 1 hour and then after each 5 or 10 minutes.

The pumpkin pudding is done when the center is no longer liquid.

Let the pudding cool down on a cake grid.

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Put in the fridge to cool it down completely.

Shortly before serving, run a skewer or knife along the side and invert the pudding on a large plate.

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Serve the pumpkin pudding together with whipped cream…

ENJOY !!!

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