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melts in the mouth
Story by Robin Richards, sharing his love for Pumpkin Pudding
Pumpkin Pudding is filled with nostalgia for me. Going to see ‘old’ family relatives with my Grandpa, or any older person really, they would always have some Pumpkin Pudding to go with a cup of tea. As a kid I wasn’t a huge fan of Pumpkin (I’ve grown into the taste) so didn’t fully appreciate its soft sweet taste until later in life. Now whenever I’m lucky enough to enjoy a piece, it transports be back to those kitchen tables.
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