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Ingredients

Mathanga ( pumpkin ) cut into square pieces – 800 gram
Ginger , nut meg, cinnamon powder – ½ tea spoon
Vanilla essence – 1 tea spoon
Rum – 2 table spoon
Cream – ½ cup
Egg, egg yolk – one each
Brown sugar – 1 cup
Pastries
Filtered batter – 1 ½ cup
Butter without salt – 100 gram
Icing sugar – one table spoon
Milk – little

Method of preparation

Preheat the oven in 200 degree. In order to make pasty knead the flour by adding icing sugar, and butter and make it like the bread crumbs. Add 4 – 5 table spoon of cold water. Make this in the shape of balls and keep it in refrigerator. Wrap the pumpkin pieces in a foil paper keep it in baking tray. Roast this in the preheated oven for 40 minutes. Later when the pumpkin pieces get cooled , grind it in a mixer along with vanilla essence , spices, rum and cream. Then beat the egg adding the sugar and add it in the pumpkin mix. take 23 inch pie dish . spread the pastries and wrap it with non stick baking papers and bake it for ten minutes. Then remove the paper. Add the pumpkin mix. cut the remaining pastries in the shape of leaf with the help of a cutter and decorate the pie. Sprinkle the milk on the top of the pie and bake this in oven in 170 degree for one hour. After one hour take it and keep it for cooling.