- 480g canned chopped tomatoes
- 224g pumpkin, peeled and cut into small dice
- 140g sugar
- 100 ml fresh cream
- a few sliced almonds to decorate the pudding
Put the sugar to melt in a pan. When it is melted, add the diced pumpkin and let it soften.
When the sugar and pumpkin are well-combined, add the chopped tomatoes and cook, then add the cream and cinnamon.
Let the mixture reduce over a gentle heat, when all the liquid has evaporated, turn off the heat and leave to cool.
Spoon the pudding into individual tins or glasses and when completely cooled put in the refrigerator; serve when cold.