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…
Sugar – 90 g
Hot water – 30 ml
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
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.
The pumpkin is done when you can easily pierce it with a chopstick or fork.
Remove the pumpkin from the steamer.
Strain the pumpkin through a sieve to turn it into pumpkin puree.
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.
Here’s the pumpkin puree
Grease the pan for the pumpkin pudding with butter. I used an 8” aluminium cake tin.
Put the sugar on medium heat.
The sugar will slowly melt. Stir with a spoon from time to time.
When the caramel turned brown and is boiling, remove it from the heat.
Pour hot water onto the caramel.
(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.
Level the caramel so that it covers the bottom of the pan. Set aside for cooling.
Heat the milk in a saucepan and dissolve the sugar in the hot milk. The milk need not boil.
Mix the fresh cream, egg, and egg yolk in a large bowl.
Add the warm milk and mix gently.
Add in the vanilla essence and mix it.
Strain the mixture through a sieve and mix it with the pumpkin puree in two or three steps.
Mix well after each addition.
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.
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.
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.
Serve the pumpkin pudding together with whipped cream…