Spanish Pumpkin Pudding,

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Spanish Pumpkin Pudding,
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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)
How healthy are the main ingredients?
sugaregglemoncinnamonalmondsugar

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.

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