PUMPKIN PUDDING
By ?
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Ingredients
- INGREDIENTS:
- 1 16oz can of pure pumpkin
- 1 12oz can of evaporated milk
- 2 large eggs
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- TOPPING / Optional
- Whipping cream
- Cinnamon
Details
Servings 6
Level of difficulty Easy
Preparation time 5mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
DIRECTIONS:
Put all ingredients into a microwave safe bowl.
Step 2
Mix thoroughly by hand or with a stick blender.
Step 3
Place in the microwave and cook on uncovered on high for 5 minutes.
Step 4
Remove from microwave and stir. Be careful, the mixture may be hot!
Step 5
Place back in the microwave uncovered for an additional 10 minutes. The pudding will be "set" and firm in the middle.
Step 6
Remove from the microwave and set on a wire rack to cool.
Step 7
Serve in individual serving dishes with whipped cream and a sprinkle of cinnamon on top.
You can double the sugar if desired. I use very little sugar in all my recipes.
I used a 600 watt microwave. If your microwave is more powerful, you may need to shorten the cooking time.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
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