CinaJane Pumpkin Pudding

CinaJane Pumpkin Pudding

Recipe by: Anie Nkontso 

Pudding Batter:

250ml Roasted Pumpkin Purée 
2 cup flour 
1 teaspoon Royal Baking Powder 
1 Teaspoon Baking Soda
1 cup sugar 
1 egg
1 tsp Vanilla Essence 
1 tspoon White spirit vinegar 
1 teaspoon Apricot Jam
1 Cup Parmalat Milk
1 Tablespoon Butter
1 Teaspoons of Cinnamon
1/2 teaspoons nutmeg 
1 teaspoon of mixed spice 

Method : 

1. Beat your egg and butter , add the egg and beat for 1 minute , add the rest of your wet ingredients ( jam, milk, vinegar)
Add your sifted dry ingredients which are : flour, baking powder,  baking soda, cinnamon, nutmeg and Mixed spice
3. Mix everything with a spatula and pour your mixture into your desired baking dish and bake at 180 degrees for 30 minutes 
4. Try placing a wooden stick at the center to see if your pudding has been thoroughly baked 


250 g salted butter
2 teaspoons of Cinnamon 200g sugar
1 1/2 cup of Parmalat Milk 

1. First brown your butter in a hot saucepan then add your sugar and stir for about a minute before adding your milk and cinnamon.
2. Slow boil the sauce until the sugar has been dissolved.
3. Pour over your hot pudding and serve 🌸

Pumpkin Parmalat Custard Ice Cream Recipe :

300g Parmalat Custard 
125ml roasted pumpkin purée
1/2 teaspoon cinnamon 
teaspoon honey 

1. Pour into a mixing bowl 300g of Parmalat Custard 2. 
Add 125ml of roasted pumpkin purée with a 1/2 teaspoon of cinnamon 
3. A teaspoon of honey  
4. Mixing using a spatula to combine everything
Add some crushed dry ice to form your custard ice cream 
6. Whisk or Beat your ice cream mixture rapidly while pouring small portions of the dry ice to form your desired ice cream consistency.
7. Place that in the fridge until serving time 🌸


Damien’s Banana Sponge with Chocolate Mousse and Caramel Sauce
Chantelle’s Amarula Malva Pudding
CinaJane Pumpkin Pudding
Anna Stofberg's Modern Malva
Glenda's Orange infused malva cupcakes
Lizelle's Parmalat Winter Pudding