Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 3 Table spoons Agar Agar (vegetable gelatin)

  3. 3 Table spoons clear honey

  4. 4 Table spoons white sugar

  5. 2 tsp satsuma juice

  6. 5 tsp vanilla extract

  7. 1 Kg Pumpkin

  8. 1 L Soya milk

  9. Fresh Mint for decoration

Instructions Jump to Ingredients ↑

  1. Peel and choppumpkin into small pieces. Remove seeds.

  2. Boil pumpkin pieces for 10 minutes and drain well.

  3. Add pumpkin to the milk and blend untilsmooth. For better results, strain through asieve.

  4. Add vanilla extract, satsuma juice, honey, sugarand Agar Agar to the pumpkin cream.

  5. Take to the heat and allow to simmer for 4minutes. Stir regularly.

  6. Allow to cool for 4 minutes.

  7. Pass cake mould through water, shake water off butdo not drain. This will make unmoulding process easier later.

  8. Pour pudding mixture into the mould and put in thefridge for 5 hours to set.

  9. To unmould, dip mould half way into warm water for4 minutes.

  10. Decorate with mint leaves and serve with honey.


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