Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free
Ingredients
- 6 tbsp maple syrup
- 2 tbsp cornstarch / cornflour
- 420 ml coconut milk
- 110 grams pumpkin puree, (1/2 cup)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 60 grams pecan nuts, roughly chopped, (1/2 cup)
- 2 tbsp sunflower spread / butter
- 3 tbsp soft brown sugar
Directions
Mix the maple syrup and cornstarch together in a pan until combined Whisk in the milk slowly over a medium heat.Keep whisking and let the mixture come to a boil for 1 minute Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick Take the pan off the heat and stir in the pumpkin, vanilla and spices.
Add more maple syrup to taste Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat.
Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired
