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Pumpkin Pudding   Veg CD DP Egyptian 25mins plus cooling

Egyptian name: Khoshaf ‘ar’ ‘asali

Serves 4-6    Cold Vegetarian Vegan Dried Fruit Vegetables Spices   Dessert Pudding   Gluten Wheat Dairy Free  Eggless   Egypt North Africa Nth African

Approx 1.8kg/4lb Pumpkin
Approx 225g/8oz Sugar
2 tbsp Raisins
2 tbsp Freshly Grated Coconut
2 tbsp Finely chopped Almonds
1 teasp Ground Cinnamon
½ teasp Ground Allspice


1. Peel the pumpkin, remove the seeds then chop into cubes. Place in a large saucepan, barely cover with water, bring to the boil then reduce the heat and simmer for 10-15 minutes until very soft.

2. Drain the pumpkin very well then return to the saucepan and cook very a low heat, stirring, for a few minutes to dry off any remaining water.

3. Add the sugar, mix well then mash to a purée over a low heat beating with a wooden spoon. Remove from the heat and allow to cool.

4. Once cooled, add all of the remaining ingredients, mix well then transfer to individual serving bowls.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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