Pumpkin Pudding
(6 servings)
4 eggs, separated
1-1/2 cups pumpkin purée
3/4 cup half-and-half cream
2 ro 4 tbsp rum
3/4 cup light brown sugar, packed
1/2 tsp EACH ground ginger, ground cloves, and grated nutmeg
3/4 tsp cinnamon
Pinch of salt
Whipped cream
Preheat oven to 350 F.
Beat egg whites until stiff.
Beat egg yolks until thick and lemon coloured. Combine yolks with pumpkin purée, cream, rum, sugar and seasonings. Mix thoroughly until blended. Fold in the beaten egg whites.
Place mixture in a buttered 1-quart soufflé dish. Set the dish in a pan of hot water and bake 40 to 45 minutes.
Serve at once with sweetened, flavoured whipped cream.
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