Pumpkin Pudding
- 1 quart pumpkin, stewed & strained
- 1/2 pint cream
- 1 cup sifted sugar
- 3 ounces butter
- 4 Tbsp wine
- 4 Tbsp brandy
- 1/3 nutmeg, grated
- 1/4 tsp powdered cinnamon
- 8 eggs, whites & yolks beaten very light separately, then together
- Puff paste crust
Stew the pumpkin in as little water as possible. Press it through a colander and then squeeze through a clean, thick cloth until quite dry. Add to it rather more than half a pint of cream.
Stir the sifted butter and sugar together to a cream. Add wine, brandy, grated nutmeg and powdered cinnamon. Add the beaten eggs, then stir in the pumpkin. If not sweet enough, add more sugar.
Line your pie dishes with puff paste crust and fill them with the mixture. Bake with love for about half an hour.
Stir the sifted butter and sugar together to a cream. Add wine, brandy, grated nutmeg and powdered cinnamon. Add the beaten eggs, then stir in the pumpkin. If not sweet enough, add more sugar.
Line your pie dishes with puff paste crust and fill them with the mixture. Bake with love for about half an hour.
Submitted by Apr 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min