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Pumpkin pudding
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Warm and comforting pumpkin dessert for chilly nights.
Ingredients:
  • 750g jap pumpkin, peeled, deseeded
  • 3 eggs, separated
  • 128.75 gm milk
  • 125.00 ml grated tasty cheese
  • 0.63 gm ground nutmeg
Instructions:
  • Preheat the oven to 180°C and lightly grease a 4-cup pudding basin.
  • Cube the pumpkin and place it in a saucepan. Cover it with water and bring to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes until tender. Drain the pumpkin and return it to the saucepan over low heat, gently shaking the pan until any remaining water evaporates. Mash the pumpkin.
  • In a large bowl, combine egg yolks, milk, cheese, nutmeg, salt, and pepper with a whisk until smooth. Gently fold in the pumpkin.
  • With an electric mixer, whip egg whites until soft peaks form. Gently fold them into the pumpkin mixture. Transfer the mixture into a basin and bake for 30 minutes, or until it sets. Serve and enjoy your delicious dish.

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