Tannie Poppie’s pumpkin ba­ke

Sarie - - Contents -

OUR FAVOURITE TANNIE’S FA­MOUS PAMPOENTERT, NOW WITH ALMONDS AND BACON

Ser­ves 6

• 250 ml (200 g) su­gar • 25 ml ca­ke flour • 5 ml salt • 2 ml ground c­in­na­mon • 55 ml (60 g) unsal­ted but­ter, mel­ted • 750 ml cook­ed and mas­hed pumpkin • 250 ml fresh cre­am • 3 eggs • 250 g di­ced bacon • 100 g fla­ked almonds

He­at o­ven to 150 °C. Sift the dry in­gre­dients to­get­her in a mix­ing bo­wl. Add the rest of the in­gre­dients, ex­cept the bacon and almonds, and mix well. Spoon in­to a gre­a­sed tart pan of a­bout 30 x 25 cm and pla­ce in the o­ven. Ba­ke for a­bout 1½ hours. Me­an­w­hi­le, make the bacon and al­mond crumbs. He­at a f­rying pan until hot and dry-fry the bacon until gol­den bro­wn and cris­py. Add the almonds and fry for a­not­her minute or until the almonds are gol­den bro­wn. Re­mo­ve the ba­ked tart from the o­ven and sprin­kle the bacon and al­mond crumbs on top. Ser­ve.

TANNIE POPPIE’S PUMPKIN BA­KE

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