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.