Serve this tasty pudding with a dollop of whipping cream. Makes 4 servings. This pudding is excellent source of vitamin A. Good source of iron and moderate amount of dietary fibre.
1 cup table cream (half-and-half 18%)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cooked pumpkin puree, cooled
1 large egg
1/2 teaspoon vanilla
5 slices raisin bread, cut into 1/2-inch pieces
1. Lightly grease 4 custard cups or ramekins (175 ml each). Set aside.
2. In a medium bowl, whisk together all ingredients except bread. Add bread to bowl and toss. Let stand a couple of minutes, until bread softens slightly, then fill custard cups.
3. Place custard cups in a casserole dish.
4. Preheat oven to 350ºF (180ºC).
5. Fill deep baking pan or casserole dish with hot water reaching halfway up sides of cups.
6. Bake in preheated oven for 20 to 25 minutes or until a cake tester inserted in the centre of pudding comes out nearly clean.
7. Remove custard cups from oven; set aside to cool.
Per serving: 297 calories, 5.8 g protein, 13.1 g fat, 40.9 g carbohydrates, 2.2 g dietary fibre, 117 mg calcium, 2.1 mg iron, 19 mcg folacin.
