Baked Pumpkin Pudding
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 177.44 ml cake flour, sifted
- 118.29 ml sugar
- 4.92 ml baking powder
- 1.23 ml cinnamon
- 0.61 ml nutmeg
- 0.61 ml ground ginger
- 44.37 ml vegetable oil
- 44.37 ml milk
- 59.14 ml canned pumpkin
- 2 eggs, separated
- 1.23 ml vanilla extract
- 0.61 ml cream of tartar
directions
- Preheat oven to 325 degrees.
- Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
- Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
- Beat by hand until smooth.
- In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
- Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
- Pour into an ungreased 8x8 inch baking pan.
- Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
- Cool slighly.
- Serve warm with custard sauce or ice cream.
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RECIPE SUBMITTED BY
Aunt Willie
United States