Pumpkin Pudding With Raisins

Pumpkin Pudding With Raisins

Pumpkin Pudding With Raisins

An easy pumpkin recipe perfect for an holiday meal: try this recipe for pumpkin pudding with raisins, the perfect Thanksgiving idea for a tasty dessert

November 17, 2012


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 0 MIN


300 ml
200 g, stale
500 g, Hokkaido variety flesh, diced
1 pod, seeds scrapped out
100 g
150 g
for dusting


Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Heat the milk and soften the bread in it. Steam the pumpkin until tender.

Add the pumpkin to the milk-bread mixture, add the vanilla seeds and puree. Then add the raisins.

Beat the eggs and the sugar until frothy and stir into the pumpkin mixture. Grease an oven-proof dish and fill with the pumpkin mixture. Bake for 30-35 minutes and serve dusted with icing sugar.

Variation: You could substitute 2 cups of canned pumpkin puree instead of fresh pumpkin.

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