Baked Pumpkin Pudding
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Treat your loved ones by serving this tasty pumpkin pudding chilled and topping it with some chocolate ganache.It's delicious and healthy made with dates syrup, a rich source of iron.
My Aaii love pumpkins, anything made with pumpkin. Be it curry or sweet bondas, even the pumpkin seeds. So this is a dessert dedicated to my mom on this mother's day,
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Ingredients
- 400 gm pumpkin peeled and chopped
- 15 gm approx 5 tsp agar agar powder
- 400 ml water
- 200 mL heavy cream
- ½ cup dates syrup
- 1 teaspoon cinnamon powder
- For CHOCOLATE GANACHE
- 200 gm milk chocolate chopped ( I used dark chocolate with 50% cocoa)
- 200 mL heavy cream
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Instructions
- preheat oven to 170°C.
- Place the pumpkin in a medium bowl, cover the bowl with aluminium foil and bake for 45min until the pumpkin becomes tender.
- Meanwhile, add 400ml of water in pan. Mix agar agar powder and bring it to rolling boil. Set aside. Make sure agar agar is dissolved completely.
- Combine the pumpkin, heavy cream, dates syrup, cinnamon powder and agar agar mixture in a blender. Blend until smooth.
- Transfer the mixture to pan and chill in the refrigerator for atleast 2 hours.
- For chocolate ganache: Heat the heavy cream in a small saucepan until just boiling. Turn off the gas.
- Add chopped chocolate and mix until well combined and smooth.
- Invert the pudding onto a serving dish. Pour the chocolate ganache in the center hole until it overflows over the pudding cake . You can dust the cake with cocoa powder. Enjoy!
Notes
- Do not add agar agar in hot or warm water. It will form lumps immediately and will be hard to dissolve. Add it in room temperature water and then bring the mixture to boil.
- The mixture from blender can be seived to remove any small lumps or fibres and make pudding super smooth.
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