Pumpkin Pudding with Crumble Topping

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Pumpkin Pudding with Crumble Topping

Yield: 1

Author: Emily Fidirikos

This recipe was originally written by Fiona Hoskins. You can view more of her amazing recipes on her website, Happy & Healthy for Life

Ingredients

• 1 portion vegetables as pumpkin or carrot, cubed
• 1 serving bread
• 1⁄2 tsp each cinnamon, nutmeg and mixed spice
• 1 portion cheese
• 1 apple, peeled
• 1 tbsp ghee optional

Instructions

Thermomix

1. Preheat oven or air fryer to 180C.
2. Add bread, 1/2 the spices and 1/2 the ghee, if using, to mixing bowl and turn to crumbs 10secs/speed 10.
3. Transfer to a baking tray or air fryer and toast for 10 mins until browned and crispy. Set aside.
4. Add pumpkin/carrot and apple to mixing bowl with 150g water and remaining ghee and cook, 10minutes/varoma/speed 2.
5. Add in the remaining 1/2 of the spices and cheese and blend 10secs/speed 8. Scrape down sides and repeat until smooth.
6. Spoon puree into a bowl or cup. Top with the spiced crumb.
7. Serve warm or cover and refrigerate until ready to eat.

Conventional

1. Preheat oven or air fryer to 180C.
2. Add bread, 1/2 the spices and 1/2 the ghee, if using, to a food processor and process on medium until fine crumbs are formed.
3. Transfer to a baking tray or air fryer and toast for 10 mins until browned and crispy. Set aside.
4. Add pumpkin/carrot and apple to a saucepan with 150mL of water mixing bowl with 150g water and remaining ghee and cook on low heat until tender and water has evaporated.
5. Add cooked pumpkin/carrot and apple to a food processor with the remaining 1/2 of the spices and cheese and blend on medium until smooth
6. Spoon puree into a bowl or cup. Top with the spiced crumb.
7. Serve warm or cover and refrigerate until ready to eat.

Notes:

Cheese Suggestions:

Ricotta, cottage cheese, goats chevre, sheep’s cream cheese, cream cheese.