I've been reading a lot about Hemsley & Hemsley at the moment. It seems like they're everywhere! A friend was telling me about their cookbook a week or so ago and I've been debating whether to buy it. I have so many books already and don't want this to be another healthy eating fad where I make a couple of recipes and then the book gathers dust at the back of our cupboard. I mean, bone soup isn't really my kind of thing!
So I decided to make one or two things from their blog and see if their recipes are my kind of food and taste. I was having coffee with another friend last week and we were revelling in our love of pumpkin. I'm not a pumpkin-as-a-vegetable fan as I don't like very sweet vegetables, but pop it in a pie, pud or doughnut and I'm in pumpkin heaven! So when I saw Hemsley & Hemsley's recipe for Pumpkin Pie Pudding, I knew this was the first thing I wanted to try.
I didn't pick this because it was simple to make, but its very simplicity was a welcome relief in a crazy busy week. This is a one-bowl pudding where everything is mixed together in 5 mins and then popped in the oven and forgotten about for 35 mins. Super easy! The original recipe is available through the link which offers some substition options - for example, coconut oil in place of butter, coconut flour in place of almonds and a breakdown of their spice mix (I use a spice mix from Canada but Allspice as a shortcut would work too). And they roast their pumpkin and then puree it, but I like to use Libby's Pumpkin Puree in a tin.
I'm not sure why I was surprised that I loved this, given how much I like pumpkin desserts, but the texture was light and airy and almost souffle-like. The hint of spice gives it a delicious flavour that makes it very much like an all-American pumpkin pie filling. I also chose the ingredients that would make this gluten and dairy free so it's a perfect pud if you have someone that has these food allergies. Even better, the girls tell us that pumpkin flesh is loaded with vitamin A for an immune system boost too so you can feel extra virtuous eating it!
This is definitely a winner for me. And I think that means I might just be buying a new cookery book :)
Pumpkin Pie Pudding Makes 2 (from Hemsley & Hemsley)
- 120G PUMPKIN PUREE (I use a can of Libby's)
- 1 TBSP COCONUT OIL
- 1 TBSP COCONUT FLOUR
- 1 TBSP MAPLE SYRUP
- 1 TSP VANILLA EXTRACT
- 1 EGG
- 1 SMALL PINCH OF SALT
- ½ TSP BAKING POWDER
- 1 TSP SPICE MIX
- Preheat the oven to 180 degrees
- Melt the coconut oil and allow it to cool (you don't want it cooking the egg when added to the rest of the ingredients)
- Then place all the ingredients into a bowl and mix until thoroughly combined
- Divide between 2 ramekins
- Place on a tray in the oven and book for 35 - 40 mins
- Enjoy straight from the oven!