So today - after a day at work, and a short session at the gym - I somehow figured that that wasn't enough, and so I might have gone home and badly carved a pumpkin.... Then, I decided to call him Roque, and make pumpkin pudding!
I am sure you are all inspired enough when it comes to pumpkin, and it being Halloween and all, but I hadn't done any pumpkin-y until now this Autumn. Better late than never right?
Oh, and I also took the opportunity to roast the pumpkin seeds at the same time. I places them on a tray and placed underneath the pudding. Afterwards, they are dry enough so you can roast them again doing the whole spiced or salted roast pumpkin seeds that I posted not long ago - divine!
Pumpkin Pudding â la Roque
(Serves 4 - or 2 if you have the Halloween munchies...)
2 tbsp Maple syrup
1/2 or 1 cup of pumpkin puree (I made my own, thanks to Roque)
1/2 tsp cinnamon
1/2 cup milk of choice (I used soy)
2 tbsp sukrin gold/xylitol/brown sugar
to serve: Whipped (coconut) cream, ice cream, custard, or just serve on its own!
- (If making pumpkin pureê yourself, make this before starting).
- Start by pre-heating the oven to 160ºC.
- Now, have the maple syrup in the bottom of either a bread tin or a cake mould (I used the latter).
- Heat up the milk and sugar on medium heat until the sugar has dissolved and take it off the heat. Mix in the pumpkin and cinnamon.
- In a separate bowl, whisk the eggs lightly until slightly fluffy, and stir into the pumpkin mixture, make sure it doesn't curdle.
- Tip the mixture over the syrup. Place the bread tin or the cake mould into a roasting tin with about 1cm water, like you would when baking a cheese cake. Place close to the bottom of the oven and bake for 1 hour.
Cool slightly, and serve with extra maple syrup, icecream, cream or simply enjoy on it's own. this truly is the taste of Autumn!
Also, check out Sir Lancelot's Pumpkin Soup that I made a couple of years ago!
What are your favourite Autumn memories?
I remember in Norway, when it was getting really cold outside, but it was still dry outside, I would make a cup of tea, take it with me outside along with some gingerbread biscuits, wrap myself up in a blanket, and sit outside on the veranda in the crisp evening, looking up at the stars, pondering about everything and enjoying the wondrous little lights in the sky... *smiles*
Sunnere & Sterkere med Proteinrik Mat, p. 42.