Pumpkin pudding

So it’s the beginning of a new week and you’ve got a million things to do, but trust me when I say you’ll want to find some time to make this pumpkin pudding. It is ridiculous, mes amis.

The recipe’s from my dear friend Carolyn (check out her fab fashion blog!), who loves to curl up with a big bowl or two this time every year.

Make it for a get-together or a night at home with the fam. You’ll thank me. And Carolyn! It is that good.

Pumpkin pudding

Serves 6 to 8

Ingredients

1/2 cup + 1 tbsp of room temperature butter

1 cup (I use half a cup, it’s plenty!) + 1/3 cup of brown sugar

1 egg

2/3 cup of pure pumpkin

1 cup of flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves (I use 1/2 tsp cinnamon plus 2 heaping tsps pumpkin spice instead of the nutmeg and cloves)

1/4 cup raisins

1 2/3 cup of boiling water

1/2 cup orange juice

 

Directions

Preheat oven to 325 F.

Grease a 2-quart baking dish.

Cream together 1/2 cup of butter and 1/3 cup of brown sugar. Beat in egg and pure pumpkin.

In a separate bowl, stir flour, baking powder, salt and spices. Gradually stir into the pumpkin mixture. Fold in the raisins.

Spoon batter into prepared baking dish . Sprinkle 1 cup of brown sugar over the mixture. (I use half a cup and it’s deelish!)

Combine 1 tbsp of butter, boiling water and orange juice in a bowl. Pour slowly and evenly over the entire mixture (this will look weird but it’s right).

Bake for 45 minutes.

Serve warm and top with whipped cream.