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We devised a sweet and creamy pudding with lots of pumpkin in it. Of course, no eggs, milk, or white sugar used... recommended for those of you who are being careful about what you eat! |
Pumpkin pudding
Ingredients
| A: 1 cup boiled and mashed pumpkin. (If you want a nice yellow coloured pudding then don't use the skin. If you're being careful about your health then mash the skin along with the flesh. The photo shows a pudding made including the skin.)
B: 1 block "momen" tofu, 1/2 cup maple syrup, 1/2 teaspoon kuzu (kudzu), 1 tablespoon natural vanilla essence, 1 tablespoon grape seed oil, 1 pinch salt, 1 cup soy milk, 1/2 cup water
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| 1) Dry the tofu and heat the oven to 180°C.
2) Place all pumpkin pudding ingredients in the mixer and mix till smooth.
3) Pour 1-2mm maple syrup into each pudding mould (this is extra so put in just as much as you like) and gently pour 2) in on top of the maple syrup.
4) Arrange the moulds from 3) in an oven dish containing scalding water, cover with aluminium foil an bake for 30 minutes at 180°C.
5) Remove from oven, allow to cool, then place in fridge to get nice and cold before eating.
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[Made with the following vegetarian ingredients]
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Light and Waves water
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Maple syrup
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Yoshino kudzu powder
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Grape seed oil
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Natural vanilla essence
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Soy Dream (soy milk)
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Christmas Island salt
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[Staff comment]
| Yes, this is a pudding. What... you made it yourself? When I ate it, I thought you had bought it at the cake shop... Are you sure you didn't use eggs in it? No milk? But it's really delicious... (A new staff member – maybe we overdid it a little :) |
[Customer feedback]
| Ms A: I just happened to buy a pumpkin and some tofu yesterday, so I tried making it. I didn't buy a lot of different things actually, just the pumpkin and the tofu, so when I saw the recipe I was quite surprised... I must have felt like eating pumpkin pudding! Very creamy with a good pumpkin taste. Pumpkin and maple syrup go together well, don't they? I wanted to eat one as soon as possible, and so I put it in the freezer, where it became ice. Delicious!
Just as your staff member says, it's just like the taste you get if you buy them in the cake shop. Thank you for the tasty recipe.
Ms B: I was surprised that you can make puddings without eggs ("O"). And it was also sweet without using sugar, making good use of the pumpkin's natural sweetness. I enjoyed it!
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