Pumpkin Pudding
Thursday, December 02, 2004
INGREDIENTS:
1 cup of pumpkin puree either canned or fresh
1/2 cup of milk
6 tablespoons of melted butter
2 eggs lightly beaten
2 tablespoons of honey
1 cup of dark brown sugar
2 cups of white flour
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 cup of slivered almonds(could use raisins if you do nto have almonds)
Maple Syrup to spread over pudding Whipped Cream to spread of pudding
DIRECTIONS:
Lightly grease and flour a bundt cake pan or tube pan or a large stainless steel mixing bowl. In a large mixing bowl combine the pumpkin purée, milk, melted butter,eggs, honey and brown sugar. Stir until well mixed. Add the dry ingredients and the almonds (or raisins) Stir just enough to mix well do not beat the mixture. Pour your pumpkin pudding into your bundt mold or mixing bowl. Cover your filled cake mold with wax paper and then with aluminum paper, the bottom part of your waxed paper should be brushed with melted butter to prevent sticking. Fill your casserole pot with boiling water 1/2 way up to the cake mold. Do not put more water you can put less water and check during cooking adding more water you don't want your cake to be watery , careful not to burn your fingers and hands. Bring to a boil on medium high heat. Cook the pudding for 3 hours adding water if needed. Once it is cooked let cool down for 10 minutes before turning over onto a serving dish. Serve warm with whipped cream and maple syrup. ENJOY!
Labels: Desserts and Sweets
colours fill my life with wonders ♥ @ 11:20 PM