PUMPKIN PIE ICECREAM RECIPES

Steps:

• Grease 2 large pudding basins.
• Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
• (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
• Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
• Mix egg, milk, stout, brandy and rinds together.
• Mix the moist and dry ingredients together.
• (I find this easier to do with my hands).
• Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
• Cover with greasproof paper, then two thicknesses of aluminum foil.
• Tie securely with string.
• Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
• As the water boils away replace with more boiling water.
• On the day the pudding is to be served, boil for 1 hour mmore.
• Serve with cream, icecream, custard or brandy sauce (or all of these!).
• Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
• We also love the leftovers cold or re-fried in butter!

Steps:

• Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
• Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
• Adjust spices to your taste.