60 g Butter
1/4 c Brown sugar
3 Eggs
1 1/4 c Self-raising flour
1 ts Bicarbonate of soda
1 c Mashed cooked pumpkin; (Jap
-or Butternut)
1/2 ts Grated fresh ginger
1/4 ts Ground nutmeg
2 tb Butter; (melted)
1 Thick cream & maple syrup;
-to serve

Preheat oven to 180 degrees Celsius.

Cream butter and sugar in a food processor until smooth and creamy.
Alternatively, place butter & sugar into a large mixing bowl and beat with
electric hand-held beaters.

Add eggs one at a time, processing or beating the mixture after each
addition.

Sift flour and bicarbonate of soda into the bowl, then add pumpkin, ginger
and nutmeg. Process or beat the mixture until it is smooth and well
combined.

Brush 8 pudding moulds (1/2 cup in size) with melted butter. Spoon pumpkin
mixture into the moulds until 2/3rds full.

Place pudding moulds into a deep baking pan. Pour enough boiling water into
the dish to come halfway up the sides of the moulds. Bake for 20-25 minutes
or until golden and cooked through (use a skewer to check, insert it into
the centre of the pudding, if it comes out clean the pudding is ready).

Serve puddings with maple syrup and cream.

Serves 8.