Spanish Pumpkin Pudding,
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
8
- Ingredients
- 29 ozs Pumpkin puree
- 29 ozs canned Yam (drained and mashed)
- ¼ cup sugar
- 2 large eggs
- 2 Tbsps vegetable oil
- 1 ¼ cups Almond flour
- 1 unwaxed lemon (finely grated zest)
- 1 tsp ground cinnamon
- To decorate
- 2 Tbsps vegetable oil
- ¼ tsp black Black pepper
- sliced almonds
- sugar (for dusting)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a cake tin or round baking dish.
2.
Mix together the pumpkin puree, yams, sugar, eggs, oil and ground almonds in a large pan. Cook over a low heat, stirring continuously for 5-10 minutes.
3.
Add the lemon zest and cinnamon and cook for 5 minutes, stirring.
4.
Put into the tin or dish, forming a dome shape.
5.
To decorate: brush the pumpkin mixture with the oil. Place the almonds half way into the top of the pudding. Press the peppercorns into the centre.
6.
Dust a little sugar and bake for 20 minutes, until golden.
