Ingredients
- 3 eggs.
- 1/4 cup rice malt syrup.
- 1 1/2 cup Pumpkin Purée.
- 3/4 cups cream, plus extra to serve.
- 1 tablespoon grated fresh ginger.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1/4 teaspoon ground cloves.
- 1 pinch salt.
- 1-2 tablespoon arrowroot.
- grated zest of 1 lemon.
Nut Crunch
- 15 g butter.
- 1/2 cup almond or hazelnut meal, or a combination of both, or use LSA.
- 1/4 teaspoon salt.
Directions
- These are great for after-school snacks for the kids. Preheat the oven to 180ºC / 350ºF. Cream the eggs and syrup, then blend in the rest of the ingredients until the mixture is the consistency of thin custard. If it's a bit too runny, add extra arrowroot. Pour into small ovenproof cups or ramekins and bake for 35-40 minutes.
To make the crunch, combine the melted butter, nut meal and salt in a small bowl and mix well. Spread the mixture on a baking tray and bake at the same time as the filling for 15 minutes until golden. Sprinkle the crunch on top of the puddings to serve. Cover any puddings you can't eat straight away with plastic film and freeze.
Variation: instead of the nut crunch, you may wish to simply serve it will a spoonful of yoghurt on top.
Note
You can find the Pumpkin and Sweet Potato Purée recipe here.
This gluten free dessert will get all the attention amongst your friends at special occasions and events. Or you can make it for yourself and the family any night of the week.
Ingredients
- 3 eggs.
- 1/4 cup rice malt syrup.
- 1 1/2 cup Pumpkin Purée.
- 3/4 cups cream, plus extra to serve.
- 1 tablespoon grated fresh ginger.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1/4 teaspoon ground cloves.
- 1 pinch salt.
- 1-2 tablespoon arrowroot.
- grated zest of 1 lemon.
Nut Crunch
- 15 g butter.
- 1/2 cup almond or hazelnut meal, or a combination of both, or use LSA.
- 1/4 teaspoon salt.
Directions
- These are great for after-school snacks for the kids. Preheat the oven to 180ºC / 350ºF. Cream the eggs and syrup, then blend in the rest of the ingredients until the mixture is the consistency of thin custard. If it's a bit too runny, add extra arrowroot. Pour into small ovenproof cups or ramekins and bake for 35-40 minutes.
To make the crunch, combine the melted butter, nut meal and salt in a small bowl and mix well. Spread the mixture on a baking tray and bake at the same time as the filling for 15 minutes until golden. Sprinkle the crunch on top of the puddings to serve. Cover any puddings you can't eat straight away with plastic film and freeze.
Variation: instead of the nut crunch, you may wish to simply serve it will a spoonful of yoghurt on top.
Note
You can find the Pumpkin and Sweet Potato Purée recipe here.