Pumpkin pudding

Name: Pumpkin pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg pumpkin ripe; water; 80.00 g sugar; 1.00 ml orange essence; 2.00 cinnamon stick; 1.00 ml salt; 200.00 g sugar; 100.00 g coconut; 2.00 eggs; 250.00 ml milk

6 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

2.00 kg	pumpkin — ripe
	water
80.00 g	sugar
1.00 ml	orange — essence
2.00	cinnamon — stick
1.00 ml	salt
200.00 g	sugar
100.00 g	coconut
2.00	eggs
250.00 ml	milk

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 22 x 13 cm oven dish with margarine.
Boil the pumpkin with a little water, the 100 ml sugar, orange flavouring, cinnamon sticks and salt until the pumpkin is soft and all the water has evaporated.
Place a layer of pumpkin in the prepared dish.
Sprinkle with half the sugar and coconut.
Beat the eggs and milk together and pour over the pumpkin.
Bake for 30 to 40 minutes or until set.
Serve with custard.