Pumpkin Pudding

The delicate, natural sweetness of pumpkin makes tis pudding hard to resist.

Cooking time
60 minutes +
Calories
209kcal
Sodium
0.1g
  • Nutrition information is for one serving.
  • (cooling time no included in cooking time)

Ingredients(Servings: 4)

180g (6 0z)

1

1

80ml (1/3 cup)

50ml (1/5 cup)

3 Tbsp

(A)Caramel

4 Tbsp

1 Tbsp

Directions

  1. Remove seeds and skin from pumpkin and cut into largish bite-size pieces. Place in a microwave-safe bowl, cover with plastic wrap and microwave on high (500W) for three minutes.
  2. Beat together the whole egg and egg yolk. Mix thoroughly with pumpkin (1).
  3. In a microwave-safe dish, mix together milk, heavy cream and sugar. Microwave on high for two minutes until the mixture begins to boil then mix with pumpkin mixture (2).
  4. In a pan, melt sugar from (A) on medium heat. When sugar begins to brown, add water and allow to boil slightly. Set aside to cool.
  5. Pour pumpkin mixture from (3) into single serving oven-safe dishes. Pour hot water in the bottom of a baking pan and place dishes on pan. Bake in oven at 150C (300F) for 30-40 minutes. Remove and cool in refrigerator. When cool, top with caramel from (4).
    (*As an alternative, pour caramel from (4) into dishes first. Once cool, add pumpkin mixture from (3) and then bake.)