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Pumpkin Spice Pudding

6-8

Ingredients

  • 300g peeled butternut pumpkin, cut into 2cm cubes
  • 2 tsp bicarbonate of soda
  • 60g butter, plus extra to grease tin
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 200g The Culture Co. Natural Kefir, plus extra to serve
  • 300g self-raising wholemeal flour
  • 70g cinnamon sugar
  • Icing sugar, to serve

Directions

STEP 1
Steam pumpkin until soft, drain any excess water. Add bicarb, butter and vanilla bean paste and mash until smooth. Set aside to cool completely.

STEP 2
Preheat oven to 180ºC (160ºC fan).

STEP 3
Whisk together eggs and kefir. Once the pumpkin puree is cooled, stir through the egg and kefir mixture then add flour and cinnamon sugar and mix until just combined.

STEP 4
Grease a 20cm round baking tin. Spoon the mixture into the pan, gently tap on table to smooth the surface then bake for 40-45 mins until a skewer inserted in the centre comes out clean.

STEP 5
Serve dusted with icing sugar and a generous drizzle of kefir.

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