Pumpkin Pudding
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Did you know?
Pumpkin pudding dates back to medieval England, where it was a popular way to use the autumn harvest in sweet dishes.
Method
Preheat the oven to 180°C (160°C fan) and lightly grease four ramekins.
In a large bowl, combine the pumpkin purée, granulated sugar, ground cinnamon, ground nutmeg, and a pinch of salt until smooth.
In a separate bowl whisk the eggs, milk, and melted butter together until well blended.
Stir the wet mixture into the pumpkin mixture, then fold in the flour just until incorporated; avoid over‑mixing.
Divide the batter evenly among the prepared ramekins, place them on a baking tray, and bake for 25–30 minutes until the pudding is set and lightly golden on top.
Allow the pumpkin puddings to cool for a few minutes, then serve warm, optionally with a dollop of whipped cream or a drizzle of maple syrup.
Nutrition per serving
Approximate values, not medical advice.