Here’s a special and unusual recipe for what has always been my favorite time of year. It makes a spectacular addition to a brunch, but it’s also the perfect shortcut to a uniquely delicious and cozy dinner. When my children were young, they loved this pudding and asked for it often once the leaves began falling from the trees. It’s not that I couldn’t make it at other times of year, it’s just that they associated it with autumn. I think they also loved how it warmed them from the inside. I wish I could tell you where the recipe comes from, but I honestly cannot recall. All I know is that I began making it a very long time ago.
The children would get home from school, run outside, and spend a few hours creating and then jumping in leaf piles. When I started to see that, I knew it was time to make pumpkin pudding. I have always made it in the same large, blue bowl with broad, shallow sides. No particular reason, I just like the way it looks and cooks in that bowl. I wish you the same kind of simple pleasure.
Ingredients
4 eggs
1 one-pound can of pumpkin pureé
1/2 cup molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1 tiny pinch of powdered cloves
1 cup (organic) whole milk
Preheat o...