Ingredients:
900g Cooked pumpkin (or Butternut Squash)
225g Plain Flour
170g Granulated Sugar
60g Butter
150-200g Mixed Fruit
1 Egg
2 tsp Baking Powder
1/4 tsp freshly-grated Nutmeg
1/2 tsp Mixed Spice
Method:
Peel, de-seed, dice, boil, drain and mash the pumpkin.
Drain off any excess water from the pumpkin then mix in the sugar and butter whilst the pumpkin is still hot. Once thoroughly combined set aside to cool.
Once the pumpkin mixture is cold, mix in the flour, baking powder, spices (to taste), mixed fruit and egg. Mix thoroughly to combine.
Grease an ovenproof dish or tray then pour in the pumpkin mixture. Transfer to an oven pre-heated to 180°C/Gas Mark 4 and bake for 15-20 minutes, until the pudding shrinks from the side of the dish.
Once baked, remove from the oven and allow to cool slightly before turning the pudding out from its pan then cut into squares.
Pumpkin pudding can be served either hot or cold as a dessert. It can also be served as a snack with a cup of tea or a glass of milk.
It's particularly enjoyed as a Sunday afternoon treat.
Click on the image, above to submit to Pinterest.