Rachel Khoo's Sweet Pumpkin Pudding

Rachel Khoo's sweet pumpkin pudding is a wonderfully rustic dessert to whip up this time of year - a great recipe for using up those pumpkins (or even carrots!).

Serve hot out the oven with a little ice-cream or cream cheese, or even eat cold the following day. The batter is very moist, so it keeps well in an airtight container for several days (without a topping).

Sweet Pumpkin Pudding

Serves 8
Preparation time 30 minutes
Baking time 30-40 minutes

Ingredients:

300g pumpkin, grated
100g very sticky soft dates, pitted
2 really ripe bananas
100g soft butter plus a little extra for the ramekins
2 eggs
130g ground almonds
100g buckwheat flour
2 tsp baking powder
Pinch of salt
Pinch of cinnamon
Soft butter for brushing ramekins

Optional serving suggestion:

250g cream cheese beaten with 1 heaped tbsp. of ricotta
Pinch of cinnamon
Vanilla ice cream, crème fraiche or whipped cream

Method:

Preheat the oven to 170c
Butter the ramekins.
Mix together the dry ingredients.
Blend all the other ingredients together before adding the dry ingredients.
Divide the batter between the ramekins.
Bake for 30 minutes* or until a skewer comes out clean.
Remove from oven.
Run a knife around the edge of the ramekin to release the pudding.
Place a plate on ramekin and turn over.
Pipe the cream cheese topping and sprinkle with cinnamon or eat straight up or with a scoop of vanilla ice cream or some cream.

* Cover with aluminium foil if the tops brown too quickly.

Видео Rachel Khoo's Sweet Pumpkin Pudding канала rachelkhooks