(Pumpinkified) Ozark Pudding
8 portions
ingredients:
Dry:
- 100 g A.P. flour
- 2.8 g salt
- 8 g baking powder
- 2 g ground cinnamon
- 1 g ground ginger
- 55 g chopped roasted nuts (I used pecans, you could also use walnuts)
- 140 g shredded raw pumpkin (I bought a small sugar pumpkin for this)
Wet:
- 3 eggs
- 150 g white sugar
- 100 g brown sugar
- 5 g vanilla extract
- Set oven to bake at 350 °F.
- Liberally butter a high-sided cake pan (or dutch oven) on the bottom and the sides.
- Whisk together flour, salt, baking powder, cinnamon, and ginger in a bowl. Stir-in the chopped nuts, then add the shredded pumpkin and toss until uniformly mixed.
- In a stand mixer with a whisk attachment, beat the eggs until very foamy (about 4 to 5 minutes).
- While still beating, slowly add the white and brown sugar. Continue beating until the sugar has dissolved almost completely (about 2 minutes).
- Add the vanilla and beat just until mixed in.
- Fold the dry ingredients into the wet until just combined.
- Transfer the batter to the buttered cake pan and bake at 350 °F for 30 to 40 minutes or until a cake tester comes out dry.
- Allow the cake to cool for at least 30 minutes then serve (directly from the cake pan) with vanilla ice cream or top with whipped cream.
The original recipe using 140 g shredded apple called for just 90 g of flour; pumpkin on average contains about 10% more moisture versus apple, hence the difference in flour amounts. The apple recipe also did not include cinnamon and ginger, so it was solely flavored by sugar and apple; I doubt adding the spices to the apple variant would make it inedible!