Baked Pumpkin Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3/4 cup cake flour, sifted
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 3 tablespoons vegetable oil
• 3 tablespoons milk
• 1/4 cup canned pumpkin
• 2 eggs, separated
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar

Recipe

• 1 preheat oven to 325 degrees.
• 2 sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
• 3 make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
• 4 beat by hand until smooth.
• 5 in a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
• 6 fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small blobs.
• 7 pour into an ungreased 8x8 inch baking pan.
• 8 bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
• 9 cool slighly.
• 10 serve warm with custard sauce or ice cream.