Fresh dates and maple syrup add rich flavour and sweetness to this comforting pumpkin bread and butter pudding.
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Preheat oven to 160°C. Grease an 8-cup (2L) round baking dish with melted butter. Place the pumpkin and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil. Cover and reduce heat to medium. Cook for 20 mins or until the pumpkin is tender and the water evaporates.
Transfer to a large heatproof bowl and set aside to cool slightly.
Add the cream, eggs, mixed spice, vanilla, salt and half the maple syrup to the pumpkin. Use a stick blender to blend until smooth.
Spread each bread slice with extra butter. Arrange the bread, dates and half the pecans in the prepared dish, overlapping slightly. Pour the pumpkin mixture over the bread and set aside for 15 mins to soak.
Cover with foil and bake for 30 mins. Remove from oven and uncover. Drizzle with the remaining maple syrup. Bake for a further 15 mins or until the custard is set and the top is golden.
Set aside for 15 mins to cool slightly. Sprinkle the pudding with pecans and drizzle with the extra maple syrup. Divide among serving bowls and serve with crème fraîche.
*Selected stores only.
COOK. STORE. SAVE.
Clever storage: For dates to retain their moisture, they’re best stored in the fridge in an airtight container.
Fresh dates and maple syrup add rich flavour and sweetness to this comforting pumpkin bread and butter pudding.
Preheat oven to 160°C. Grease an 8-cup (2L) round baking dish with melted butter. Place the pumpkin and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil. Cover and reduce heat to medium. Cook for 20 mins or until the pumpkin is tender and the water evaporates.
Transfer to a large heatproof bowl and set aside to cool slightly.
Add the cream, eggs, mixed spice, vanilla, salt and half the maple syrup to the pumpkin. Use a stick blender to blend until smooth.
Spread each bread slice with extra butter. Arrange the bread, dates and half the pecans in the prepared dish, overlapping slightly. Pour the pumpkin mixture over the bread and set aside for 15 mins to soak.
Cover with foil and bake for 30 mins. Remove from oven and uncover. Drizzle with the remaining maple syrup. Bake for a further 15 mins or until the custard is set and the top is golden.
Set aside for 15 mins to cool slightly. Sprinkle the pudding with pecans and drizzle with the extra maple syrup. Divide among serving bowls and serve with crème fraîche.
*Selected stores only.