A mouth-watering dessert, perfect for cold winter nights and the nice aroma will also make the neighbors curious while baking. Though it looks like a cake, it feels more like a pudding when eaten. It can even be baked in cups, to make it easy to serve. Here it’s made both ways, with one half of the batter in the pan and the other half in cups.
Equipment and Utensils
Large saucepan
Soup strainer
Rubber spatula
Food-processor or Blender
Large bowl
8 inch (20 cm.) Baking pan
Sheet of waxed paper
Whisk
Ingredients
335 grams Pumpkin cut into ½-inch slices
170 grams All-purpose Flour
200 ml. Whole Milk
125 grams Unsalted Butter melted and cooled to room temperature
225 grams Firmly Packed Light Brown Sugar
70 grams Dried Currants
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Freshly Grated Nutmeg
½ teaspoon Cardamom Powder
Directions
Peel the pumpkin and cut into ½-inch slices.
Bring a saucepan three fourths full of water to a boil.
Add pumpkin pieces and cook until tender, 10-15 minutes.
Drain and let it cool.
In a food processor puree the cooked pumpkin.
Preheat the oven to 350°F (180°C)
Grease the baking pan.
Sift the flour along with all dry ingredients onto a sheet of waxed paper; set it aside.
In a large bowl, whisk together milk, sugar and butter until well combined.
Whisk in the dry ingredients and then the pumpkin puree.
Using the rubber spatula, stir in the currants.
Pour the batter into a prepared pan, and smooth the top.
Bake until lightly browned; so that a skewer inserted at the center comes out clean.
Let it cool completely on wire rack.
Cut and serve it at room temperature.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Baking Time: 35-40 minutes
Number of Servings: 15
Nutritional Information
Total Calories: 3014.68 Kcal
Fat: 133.05 gm
Protein: 32.45 gm
Carbohydrates: 426.96 gm
Folic acid: 25.05 ug
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