Made this pudding for instructables.com contest 😀 With the same method, you can bake custard or other pudding (in a pumpkin)!
Preparing The Pumpkin
1 small pumpkin about 1 kg
1/2 tsp cinnamon powder and a pinch or two
Slice the top of the pumpkin as shown, and clean pumpkin from seeds and fibers/inside
Wash and pat dry pumpkin and sprinkle with cinnamon powder (1/2 tsp for the body, a pinch or two for the sliced top)
Place on baking sheet, give a little water (like a cup or two) and bake on 350 F for 30 mins
Tapioca Pudding
Half way the pumpkin being baked, prepare the pudding. You can follow the instruction on the back of the tapioca pudding bag or you can follow what I normally do
In a bowl, crack two eggs, mix with 1 tbsp vanilla essence
In a pot, place 1/2 c sugar, 3 tbsp tapioca minute (quick cooking), 1/4-1/2 tsp salt (if you like it on the sweeter side, just use 1/4 tsp. I like it in between thus sometimes I add almost to 1/2 tsp), and 2 c of milk. Let this mixture stand for 5 minutes.
Bring to boil mixture on medium heat, stirring continuously. Take off from heat and with a soup ladle, pour some (like a ladle or two) into egg mixture and stir to combine, then pour the egg mixture back into the pot, stir to mix
Bring back to heat and cook until thickened, for another minute or two.
Pudding In Pumpkin
By the time your pudding is thickened, the oven timer would beep, so take out the baking sheet with pumpkin on it.
Open the top of the pumpkin and spoon pudding into pumpkin and place the “lid” back.
You will notice water is gone in the baking sheet, so add another cup or two and bake pudding in a pumpkin for another 20-30 mins or until pumpkin is tender.
Serve warm, room temperature or chilled, all good 🙂
Enjoy~
VARIATION: Sometimes I add raisins into the pudding, heaven!
Pudding In A Pumpkin
Ingredients
- 1 small pumpkin about 1 kg
- 1/2 tsp cinnamon powder and a pinch or two
- cinnamon powder
- 2 eggs
- 1 tbsp vanilla essence
- 1/2 c sugar
- 3 tbsp tapioca minute quick cooking
- 1/4-1/2 tsp salt if you like it on the sweeter side, just use 1/4 tsp. I like it in between thus sometimes I add almost to 1/2 tsp
- 2 c of milk
Instructions
- Slice the top of the pumpkin as shown, and clean pumpkin from seeds and fibers/inside
- Wash and pat dry pumpkin and sprinkle with cinnamon powder (1/2 tsp for the body, a pinch or two for the sliced top)
- Place on baking sheet, give a little water (like a cup or two) and bake on 350 F for 30 mins
- Half way the pumpkin being baked, prepare the pudding. You can follow the instruction on the back of the tapioca pudding bag or you can follow what I normally do
- In a bowl, crack two eggs, mix with 1 tbsp vanilla essence
- In a pot, place 1/2 c sugar, 3 tbsp tapioca minute (quick cooking), 1/4-1/2 tsp salt (if you like it on the sweeter side, just use 1/4 tsp. I like it in between thus sometimes I add almost to 1/2 tsp), and 2 c of milk. Let this mixture stand for 5 minutes.
- Bring to boil mixture on medium heat, stirring continuously. Take off from heat and with a soup ladle, pour some (like a ladle or two) into egg mixture and stir to combine, then pour the egg mixture back into the pot, stir to mix
- Bring back to heat and cook until thickened, for another minute or two.
- By the time your pudding is thickened, the oven timer would beep, so take out the baking sheet with pumpkin on it.
- Open the top of the pumpkin and spoon pudding into pumpkin and place the “lid” back.
- You will notice water is gone in the baking sheet, so add another cup or two and bake pudding in a pumpkin for another 20-30 mins or until pumpkin is tender.
- Serve warm, room temperature or chilled, all good 🙂
