Pumpkin Caramel Pudding with whipped cream
Instructions
- 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.
- Grease the pan for the pumpkin pudding with butter. I used an 8ö aluminium cake tin.
- To make Caramel sauce
- BE CAREFUL û the caramel and the steam are VERY HOT. Donæt 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.
- To make Pumpkin pudding
- 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.
- 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.).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 creamàENJOY !!!
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