Potjie Pureed Pumpkin

Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: ½ hour
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500 g finely mashed cooked pumpkin
375 ml cake flour
2 ml salt
75 ml hot milk
15 ml melted butter
30 ml sugar
15 ml lemon juice
5 ml grated lemon rind
3 eggs, separated pinch of salt
Cinnamon sugar (optional)

Drain pumpkin well in a sieve.
Sift flour and salt together.
Add flour and milk alternately to mashed pumpkin and stir lightly.
Add butter, sugar, lemon juice and rind to pumpkin.
Add egg yolks one at a time stirring well after each addition.
Add a pinch of salt to egg whites and beat until stiff.
Fold beaten egg whites gently into mixture.
Grease potjie well with butter or oil and spoon mixture into it.
Cover with lid and place potjie over slow fire.
Put a few small coals on lid to brown top of pudding.
Bake for 30 minutes or until cooked.
Sprinkle with cinnamon sugar and serve immediately.

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