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Pumpking Pudding Cake

Pumpkin Pudding Cake | パンプキン・プリン

Although it is yet drastically hot and humid in Japan (above and around 35C/95F), the arrival of typhoons in Japan seem (I hope) propels the change in season.
Not that it’s autumn yet……this pumpkin pudding cake is a nice cold dessert which serves quite well when the heat wave causes a loss in appetite and I feel the loss in stamina as the summer dwells deep into season.
It’s a simple recipe….practically just a pumpkin and some cream, milk and eggs but well rewarding when you sneak a scoop of it in the cold refrigerator.
Give it a shot…while the season is still hot.

Pumpkin Pudding Cake | パンプキンプリンケーキ 18cm round tin

  • Pumpkin 400g net 350g
  • Granulated Sugar 100g
  • Eggs 4eggs
  • Cream 150cc
  • Milk 200cc
  • Vanilla essence


  • Granulated Sugar 80g
  • Water 20cc


  1. Preparation

Prepare a solid tin (non-removal bottom type is not suitable) and grease the tin with butter.

Prepare the caramel – Combine the sugar and water over medium heat and let it come to about 180 degrees. Keep stirring the liquid until it starts to color and big bubbles start to form. Once you have reached a favorite color, pour the mixture at the bottom of the tin and set aside to cool.

  1. Steam the pumpkin over high heat (or use the microwave), soft enough to be able to mash the pumpkin. Add the granulated sugar, mix in the eggs, cream and then milk and vanilla essence.
  2. Strain the mixture so the liquid is smooth before pouring it into the tin.
  3. Place the cake tin in a hot water, covering about 1/3 height of the cake tin; bake at 160C (320F) for about 50~60 minutes.
  4. Allow it to cool before refrigerating.

Pumpkin Pudding Cake | パンプキンプリンケーキ 18cm round tin

  • かぼちゃ‥‥‥‥‥‥‥‥‥‥‥400g 正味350g
  • グラーニュ砂糖‥‥‥‥‥‥‥‥100g
  • 卵‥‥‥‥‥‥‥‥‥‥‥‥‥‥4個分
  • 生クリーム‥‥‥‥‥‥‥‥‥‥150cc
  • ミルク‥‥‥‥‥‥‥‥‥‥‥‥200cc
  • バニラエッセンス



  • グラーニュ砂糖‥‥‥‥‥‥‥‥80g
  • 水‥‥‥‥‥‥‥‥‥‥‥‥‥‥20cc


  1. 準備


鍋に水とグラニュー糖を入れ、180度まで熱しカラメルを作る。型に流しいれる。カラメルは、色付き始めると大きな泡が出てきます。大きな泡が消え小さい泡になったら火を止めます。 後は余熱で好みの色になったら鍋底を水につけて色止めをします。焦がし過ぎに注意。

  1. かぼちゃは適当な大きさに切りビニール袋に入れてを電子レンジで約8分加熱、皮を取り裏ごし又はマッシュする。ボウルにかぼちゃ、グラニュー糖、卵、生クリーム、牛乳、全ての材料を入れ混ぜる。
  2. 型にかぼちゃの生地をシノアで濾して流しいれ、160度のオーブンで約50分〜60分湯煎焼きにする。天板に張るお湯は型の下1/3位の量で。
  3. 冷蔵庫で冷やしていただく。


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