Pumpkin pudding

Pumpkin pudding










Ingredients to serve 4:

• 300 g pumpkin

• 2 eggs

• 30 g cornflour

• 400 ml milk

• 120 g sugar

• 1 tsp cinnamon

• 250 g double cream


Peel and chop the pumpkin. Add the pieces to a pan of water and boil the pumpkin for 10 minutes until it is soft. Drain and puree the pumpkin.

Heat the pumpkin puree along with the sugar and cinnamon in a pan. Make sure it doesn’t boil. Stir well.

Now add the eggs one by one and mix them into the puree thoroughly. Make a smooth paste from cornflour and a little milk, then add this to the mixture. Now pour in the rest of the milk.

Simmer the pudding on a low heat, stirring regularly. As soon as the pudding is thick enough, turn the heat down and allow it to cool a little.

Spoon the pudding into bowls. Serve it while still warm with a little whipped cream and a sprinkling of cinnamon on top.