Festive Fall Pumpkin Pudding

Method

Making the Crumble and Pumpkin Puree

• 1)

  Heat the oven to 350 and mix together all of the crumble ingredients in a bowl before spreading out on a baking tray to cook.

• 2)

  Bake the crumble in the oven for 30 minutes stirring occasionally to make sure it cooks evenly. Set aside to cool.

• 3)

  Set a pot to boil and then peel and cube one half of a medium sized pumpkin.

• 4)

  Boil the pumpkin cubes for fifteen minutes in the pot until soft, remove from the heat.

• 5)

  Drain water out of the pot, then blend the pumpkin into a puree. Measure out 2 cups of puree put back in the pot.

• 6)

  Add the cornstarch, tofu, coconut cream, brown sugar, vanilla, salt, nutmeg and cinnamon to the pumpkin puree pot. Blend all of the ingredients together until you have a smooth mix.

• 7)

  Return the pot to the stove on a low/medium heat and gently boil for 10 minutes. Make sure to put a lid on the pot for this stage, and occasionally stir to make sure it doesn’t start sticking to the bottom!

Putting the puddings together

• 1)

  Get out your 4x pudding dishes and evenly fill the bottom of each with the Crumble. Reserve about 4 teaspoons of crumble for garnish. (Pictures 4, 5)

• 2)

  Spoon the pumpkin puree evenly into each pudding dish. (Picture 6)

• 3)

  Place your filled pudding dishes into the fridge to set.

• 4)

  Once the puddings are fully cooled you can top with some stirred up coconut cream, and sprinkle with cinnamon and the reserved crumble.