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How To make Pumpkin Pudding Cake
How To make Pumpkin Pudding Cake
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2 c All-purpose flour
1/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts
Pumpkin Pudding
PUMPKIN MILK PUDDING | How To Make A Pumpkin Milk Pudding
PUMPKIN MILK PUDDING... or a Pumpkin Milk Pudding... another easy to make dessert. A boiled pumpkin that is pureed and mixed with milk and sugar, gelatin powder serves as binder to make it firm and stable after unmolding into a serving plate. This is How To Make A Pumpkin Milk Pudding. You can try this!
Ingredients:
300 gms pumpkin, peeled and boiled
2 cups fresh milk or evaporated milk
1/2 cup sugar
1 pack (25gms) orange gelatin powder
1/2 cup powdered milk
1 tbsp roasted peanuts
1/8 tsp iodized salt
1 tbsp butter
Note: corrections in the video caption... 1/2 cup sugar was used instead of 1 cup that has been written on the caption
#PumpkinMilkPudding
#KalabasaMilkPudding
#PinoyRecipe
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Professional Baker Teaches You How To Make PUMPKIN PUDDING!
Pumpkin Pudding is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12-16 servings
Prep Time: 45 minutes
Cook Time: 2 ½ hours
Ingredients
Pumpkin Loaf
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
2 large eggs, at room temperature
1 cup (250 g) pure pumpkin puree
1 cup (250 mL) milk
2 cups (300 g) all-purpose flour (plain flour)
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Custard
4 large eggs
2 egg yolks
¼ cup (50 g) packed light brown sugar
¼ cup (65 g) fancy molasses (or treacle syrup)
3 cups (750 mL) milk
1 cup (250 mL) whipping (35%) cream
1 ½ tsp (7 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) ground clove
Directions
1. Preheat the oven to 325 F (160 C). Grease a 9-x-5-inch loaf pan and line the sides with parchment so that it comes up the sides.
2. Cream the butter and sugar together in a large mixing bowl and add the eggs one at a time, mixing well after each addition. Whisk the pumpkin puree and milk together and stir this into the butter mixture. In a separate bowl, sift the flour, baking powder, baking soda, salt, ginger and cinnamon and stir this into the batter until incorporated. Pour into the prepared pan and bake the cake for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the tin before turning it out to cool completely. The loaf can be made a day ahead and wrapped until ready to use (or is delicious all on its own!)
3. Once cooled, cut the loaf into 1-inch (25 mm) cubes and place them into a large bowl. In a separate bowl, whisk the eggs and egg yolks and then whisk in the brown sugar, molasses, milk, cream and spices. Pour this over the pumpkin loaf cubes, stir to coat and let this sit for 10 minutes to absorb, stirring once or twice – don’t be concerned if the pumpkin loaf breaks down a bit as you stir.
4. Preheat the oven to 350 F (180 C) and grease a 9-inch springform pan. Line the outside bottom and sides of the pan with tin foil (to prevent leaks) and place the pan in a roasting pan or other dish that can be filled with water. Pour the bread pudding mix into the springform pan and fill the roasting pan with boiling water. Bake this for about 90 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the pan from the water bath onto a cooling rack to cool to room temperature, then chill for at least 4 hours before serving.
Serve the gingerbread pudding sliced into wedges and topped with whipped cream.
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Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ - OCHIKERON - CREATE EAT HAPPY
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Kabocha melts in your mouth. yummy!!!
Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!
Perfect for Halloween and Thanksgiving ;)
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Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)
Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan
Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk
Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.
Note: You can grease the pan with some oil or butter so the pudding will slip out easily.
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Pumpkin Pudding Cake Recipe - CookingWithAlia - Episode 286
Today we are making a super moist Pumpkin Pudding Cake that will be the highlight of your Thanksgiving menu!!!
WRITTEN RECIPE:
INGREDIENTS
4 tablespoons (56 grams) unsalted butter (room temperature)
1/2 cup (100 grams) white granulated sugar
1/2 cup (110 grams) packed brown sugar
1 large egg
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground cloves (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Pumpkin Purée (freshly made for best result)
1 1/4 cups (160 grams) all-purpose flour
3/4 cup (177 ml) milk
Heavy liquid cream or whipped cream for serving
PUMPKIN PUDDING|Jamaican Pudding
In this video, I have shared my Pumpkin Pudding.
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