Tuesday 29 October 2019

Pumpkin Tart

Pudding Mixture

13oz cooked, drained and mashed pumpkin
or 1 tin from world food aisles without spice in it.
6oz*/ 8oz white sugar
4oz sultanas - optional
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp grated nutmeg
1oz ground almonds
2 eggs
1 tablespoon sweet sherry - optional
Juice and zest of two lemons (the 8oz sugar)
or juice and zest of 1 lemon and 1 orange (6oz sugar*).

Mix everything together in a bowl.

Pastry

8oz Plain or All purpose flour, 1/2 tsp baking powder, 1/4 tsp salt - mix together. Rub in 5oz margerine, add 1 tsp lemon juice - optional plus an egg yolk.

Roll out and line a flan tin/or one victoria sandwich tin. 

If using without pastry, lightly butter a pudding dish, pour in.

Either way, bake between 35 and 45 minutes at 190C until pudding is just set.

Before it went in the oven:
When it came out:
It should have been slightly more coloured than this but I misread my own instructions and tried to cook it at 160C, it took an hour!


This is like a suped up egg custard type pudding, lightly fragrant and full of autumnal flavours. There is a recipe on the can of pumpkin but for us, its way too sweet. This is just right.

No comments:

Post a Comment

I love hearing from you, will read all your comments and try and answer any questions you leave. Please leave comments in English. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.