Pumpkin Pudding

Ingredients

• 1 medium sweet pumpkin
• 6 eggs
• 0.25 pound butter
• 0.5 pint new milk
• ginger
• nutmeg
• 1 wine glass brandy
• sugar
• paste

Instructions

1. Stew a fine sweet pumpkin until soft and dry. Rub the cooked pumpkin through a sieve to make a smooth pulp.
2. Beat six eggs until quite light. Mix the pumpkin pulp with the beaten eggs, quarter pound of butter, half a pint of new milk, pounded ginger and nutmeg to taste, one wine glass of brandy, and sugar to your taste. If the mixture is too liquid, stew it a little drier.
3. Line the edges and bottom of a shallow dish or plate with paste. Pour in the pumpkin mixture. Cut thin bits of paste, twist them, and lay them across the top in a lattice or decorative pattern.
4. Bake until nicely done.