Recipe - Pumpkin And Ginger Pudding

60 g Butter
One fourth cup Brown sugar
3 Eggs
1 One fourth cup Selfraising flour
1 teaspoon Bicarbonate of soda
1 cup Mashed cooked pumpkin; (Jap
or Butternut)
One half teaspoon Grated fresh ginger
One fourth teaspoon Ground nutmeg
2 tablespoon Butter; (melted)
1 Thick cream & maple syrup;
to serve

Preheat oven to 180 degrees Celsius.

Cream butter and sugar in a food processor until smooth and creamy.
Alternatively, place butter & sugar into a large mixing bowl and beat with
electric handheld beaters.

Add eggs one at a time, processing or beating the mixture after each
addition.

Sift flour and bicarbonate of soda into the bowl, then add pumpkin, ginger
and nutmeg. Process or beat the mixture until it is smooth and well
combined.

Brush 8 pudding moulds (One half cup in size) with melted butter. Spoon pumpkin
mixture into the moulds until 2/3rds full.

Place pudding moulds into a deep baking pan. Pour enough boiling water into
the dish to come halfway up the sides of the moulds. Bake for 2025 minutes
or until golden and cooked through (use a skewer to check, insert it into
the centre of the pudding, if it comes out clean the pudding is ready).

Serve puddings with maple syrup and cream.

Serves 8.

Converted by MC_Buster.

Per serving: 970 Calories (kcal); 85g Total Fat; (77% calories from fat);
17g Protein; 37g Carbohydrate; 754mg Cholesterol; 910mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2
Fat; 2 One half Other Carbohydrates

Converted by MM_Buster v2.0n.