Pumpkin pudding

By Drum Digital
11 December 2012

Pumpkin Pudding is the happy ending to Sunday lunch

Preparation time: 20 min

Cooking time: 30 min

Makes: 12 squares

625 ml (2½ c) flour

5 ml (1 t) baking powder

5 ml (1 t) baking soda

a pinch of salt

7 ml (1½ t) ground cinnamon

5 ml (1 t) ground ginger

80 g unsalted butter, softened

500 ml (2 c) brown sugar

2 eggs

500 g pumpkin, cooked

410 g (1 can) evaporated milk

5 ml (1 t) vanilla essence


250 ml (1 c) sugar

375 ml (1½ c) thick cream

1.    Preheat the oven to 180 °C. Mix together flour, baking powder, baking soda, salt, cinnamon and ginger in a bowl.

2.    Add butter and sugar to a bowl and whisk until pale and fluffy. Add the eggs, pumpkin, evaporated milk and vanilla and mix until combined. Add the dry ingredients to the bowl and fold in until combined.

3.    Pour the mixture into a deep greased baking pan and bake for 20 minutes. Allow to cool on a wire rack and cut into blocks. Serve with caramel sauce.

4.    Sauce: Place sugar evenly in a large saucepan on low heat. When the sugar starts to melt around the edges, use a heat-proof spoon to stir to the centre until completely melted. When the sugar starts to brown whisk in the cream and let it bubble for 5 minutes or until thick.

-Hope Malau

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