Rita se Pampoendol
3 cups cooked pumpkin
175 gram butter
200 gram sugar
250 gram self-raising flour
60 ml sugar
75 ml butter
125 ml cream or evaporated milk
Mix and bake till done. [I would say about 30-40 minutes in a well-greased ovenproof dish at 350 degrees Fahrenheit; it should be barely done.
Boil together; pour over baked pudding and go on baking till it is caramelized.
[This is a rather complicated instruction, because it should not really "caramelize" to the extent of dark brown toffee, just become a nice rich golden brown on top and on the sides - I usually push the heat up a few degrees and bake it for another 15 - 20 minutes - T]
Pairs Well With
Cape Malay "pampoendol" (pronounced pumpoondoll) is a delicious pumpkin pudding that can also be served as a sweet side dish for an autumn meal. Originally simply mashed pumpkin almost boiled to jam with a lot of sugar, it has developed in various ways to pumpkin pieces baked in the oven with bread cubes, sugar and spices or this baked pumpkin caramel pudding. I give it as it was given to me by Rita, a friendly lady cooking for a local old age home.
It is usually dusted with some finely ground cinnamon, but I prefer it plain, buttery and rich.