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melts in the mouth
Story by Emma-Jane Richards, sharing her love for Pumpkin Pudding
Pumpkin Pudding was always something I seemed to have when visiting family and friends houses and was always a great treat now and again. Mum preferred to make pumpkin fritters at home so I always preferred them hot from the pan versus the cool set slices or squares pumpkin pudding is cut into. It’s funny I have made pumpkin fritters dozens of times but only made a batch of pudding for the very first time for our family and friends at last year’s St Helenian’s Day. I’d forgotten how good it tastes and now love a nice cup of hot tea and a slice or two from time to time.
How to make Pumpkin Pudding
St Helena Pumpkin Pudding
Pumpkin Pudding is a old favourite on St Helena. Best enjoyed over a chat, with a cup of tea Learn how to make it with this easy to follow recipe.
Equipment
- Oven Proof Dish
Ingredients
- 900 g Cooked pumpkin (or Butternut Squash)
- 225 g Plain Flour
- 170 g Granulated Sugar
- 57 g Butter
- 150-200 g Mixed Fruit
- 1 Egg
- 2 tsp Baking Powder
- Ground Nutmeg
- Mixed Spice
Instructions
- Peel, deseed, dice, boil and drain the Pumpkin.
- Mash the Pumpkin. Drain any access water. Add in the sugar and butter into the mashed Pumpkin while still hot.
- Mix well and allow to cool.
- Mix in the flour, baking powder, spices, mixed fruit and egg. Mix in well.
- Grease an ovenproof dish.
- Pour the mixture into the dish and spread evenly.
- Bake in a moderate oven at 350F / 180c / Gas 4 for 15-20 minutes. Until the pudding shrinks from the side of the dish. Baking times can differ depending on how much water is retained in the pumpkin.
- Once baked, allow to slightly cool and tip out from the pan. Cut into squares. enjoy either hot or cold. Great with a cup of tea or a glass of milk. Saints love a nice piece of Pumpkin Pudding on a lazy Sunday afternoon.
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Image: James Bay, St Helena Island