Tannie Poppie’s pumpkin bake
OUR FAVOURITE TANNIE’S FAMOUS PAMPOENTERT, NOW WITH ALMONDS AND BACON
• 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