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Recipe: sweet pumpkin pudding

autumn
dessert
gluten free
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Pumpkin isn’t just reserved for hearty savoury dishes – it makes a lovely addition to these soft little gluten-free puddings, spiked with cinnamon and studded with sticky sweet dates. So instead of carving up that pumpkin for your next Sunday roast, reserve it for this delicious aromatic dessert to finish off the meal.

Tip:

  • Cover the cake with aluminium foil if the top browns too quickly.
  • These little puddings are also great eaten cold the following day. They keep  well in an airtight container for several days (without topping), or can be individually wrapped and popped into the freezer.
  • You could try experimenting with sweet potato instead of pumpkin/squash.

Sweet Pumpkin Pudding

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Preparation Time30 MINUTES

Cooking Time30-40 MINUTES

Resting Time MINUTES

Serves8

LevelEasy


ingredients

Soft butter for brushing ramekins

 

 

Dry ingredients

130g  (1 ¼ cups) ground almonds

100g (¾ cup) buckwheat flour

 

2 tsp baking powder

Pinch of salt

Wet ingredients

300g (2 cups) pumpkin, grated

 

100g (½ cup) very sticky soft dates, pitted

2 really ripe bananas

2 eggs

100g (½ cup minus 2 tbsp) soft butter plus a little extra for the ramekins

Optional serving suggestion

250g (1 cup) cream cheese beaten with 1 heaped tbsp of ricotta

Pinch of cinnamon

Vanilla ice cream, crème fraiche or whipped cream

1

Preheat the oven to 170ºC/340ºF

2

Butter the ramekins.

3

Mix together the dry ingredients.

4

Blend all the other ingredients together before adding the dry ingredients.

5

Divide the batter between the ramekins.

6

Bake for 30 minutes or until a skewer comes out clean.

7

Remove from the oven.

8

Run a knife around the edge of the ramekin to release the pudding.

9

Place a plate on top of the ramekin and turn over.

10

To serve, pipe the cream cheese topping on top of the pudding and sprinkle with cinnamon. Or, simply serve with a scoop of vanilla ice cream or some cream.

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Preparation Time30 MINUTES

Cooking Time30-40 MINUTES

Resting Time MINUTES

Serves8

LevelEasy


ingredients

Soft butter for brushing ramekins

 

 

Dry ingredients

130g  (1 ¼ cups) ground almonds

100g (¾ cup) buckwheat flour

 

2 tsp baking powder

Pinch of salt

Wet ingredients

300g (2 cups) pumpkin, grated

 

100g (½ cup) very sticky soft dates, pitted

2 really ripe bananas

2 eggs

100g (½ cup minus 2 tbsp) soft butter plus a little extra for the ramekins

Optional serving suggestion

250g (1 cup) cream cheese beaten with 1 heaped tbsp of ricotta

Pinch of cinnamon

Vanilla ice cream, crème fraiche or whipped cream

1

Preheat the oven to 170ºC/340ºF

2

Butter the ramekins.

3

Mix together the dry ingredients.

4

Blend all the other ingredients together before adding the dry ingredients.

5

Divide the batter between the ramekins.

6

Bake for 30 minutes or until a skewer comes out clean.

7

Remove from the oven.

8

Run a knife around the edge of the ramekin to release the pudding.

9

Place a plate on top of the ramekin and turn over.

10

To serve, pipe the cream cheese topping on top of the pudding and sprinkle with cinnamon. Or, simply serve with a scoop of vanilla ice cream or some cream.

SHOW MORE
SHOW LESS

Pumpkin isn’t just reserved for hearty savoury dishes – it makes a lovely addition to these soft little gluten-free puddings, spiked with cinnamon and studded with sticky sweet dates. So instead of carving up that pumpkin for your next Sunday roast, reserve it for this delicious aromatic dessert to finish off the meal.

Tip:

  • Cover the cake with aluminium foil if the top browns too quickly.
  • These little puddings are also great eaten cold the following day. They keep  well in an airtight container for several days (without topping), or can be individually wrapped and popped into the freezer.
  • You could try experimenting with sweet potato instead of pumpkin/squash.

Sweet Pumpkin Pudding

1

Preheat the oven to 170ºC/340ºF

2

Butter the ramekins.

3

Mix together the dry ingredients.

4

Blend all the other ingredients together before adding the dry ingredients.

5

Divide the batter between the ramekins.

6

Bake for 30 minutes or until a skewer comes out clean.

7

Remove from the oven.

8

Run a knife around the edge of the ramekin to release the pudding.

9

Place a plate on top of the ramekin and turn over.

10

To serve, pipe the cream cheese topping on top of the pudding and sprinkle with cinnamon. Or, simply serve with a scoop of vanilla ice cream or some cream.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Lynda Chevalier 1 year ago

Ive loved watching you since I found your show about 7 or 8 years ago. Your little Paris Kitchen. I loved learning about the different recipes and places you learned to cook them. I was trying to think of my favorite one. But they were all my favorite. In fact we had them taped and Id watch them over and over. Trying to pick up every little tid bit from everyone of your . The places you went and the delicious and wonderful looking recipes you made from that little kitchen. I wanted to be one of the gals from your Tea with the Madeleines. I wanted to make them myself. And I bought a pan and made them right away.. I have so enjoyed all your shows. Sadly we can’t get them anymore… But I try to keep up… Thanks for all the memories….

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