Friday, May 3, 2013

Allergy free creamy pumpkin pudding recipe

  • 1 small butternut pumpkin, peeled, seeded, cooked and pureed
  • ¾ cup brown sugar, packed
  • 1¼ tsps cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger powder
  • ½ tsp salt
  • 1½ tsps vanilla extract
  • 1¾ cups half-and-half goat’s milk and plain goat’s cheese, beaten smooth
  • 5 tsps Orgran No egg, beaten with 180mls water until thick and frothy
  • Cinnamon sugar for sprinkling

  • Grease a medium sized casserole dish with olive oil or Nuttlex.
  • Preheat the oven to 180°C.
  • In a large mixing bowl, combine the pumpkin, brown sugar, spices, salt and vanilla, whisking until blended.
  • Pour in the half and half and stir well to combine.
  • Gently fold through the No Egg so as to keep as many bubbles unpopped as possible.
  • Gently pour the pumpkin mixture into the prepared casserole dish and if necessary smooth the top with the back of a spoon.
  • Bake for 55-65 minutes.
  • Remove from the oven and allow to cool and set.
  • Serve with a sprinkling of cinnamon sugar.

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