More Great Recipes: Pudding

Rita se Pampoendol


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 cups cooked pumpkin
175 gram butter
3 eggs
200 gram sugar
250 gram self-raising flour
Sauce:
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.


Sauce:


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


Notes

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.

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