The Baking Diaries since March 30th, 2011

pumpkin pudding pie!

credits!

Recipe: makes lots of pudding. (its basically the filling for the pumpkin pie, so if you want this is suitable for making one 23cm pie)

Filling

• 50g pumpkin flesh cut into 2.5cm chunks

• 2 eggs 1 yolk

• 75g brown sugar

• 1 tsp ground cinnamon

• ½ level teaspoon freshly grated nutmeg

• ½ tsp ground cloves

• ½ tsp ground ginger

  275ml cream

Preheat to 180C

Filling: Steam pumpkin for 15 minutes. Puree using blender or by hand.

Heat brown sugar, and all the other spices. Add cream, simmer.

Whisk eggs and yolks. Add hot cream mixture into yolk mixture. Whisk.

Add pumpkin puree, whisk.

Add filling to ramekins/pudding cups/ anything you want as long as its heatproof. Bake for 30minutes

FAN FORCED OVEN BY THE WAY. if you do normal cooking, it will be liquidy in the centre, fan forced takes out the moisture, but in the end its still moist dont worry