400g chopped pumpkin
2 tsp vanilla extract
1 tablespoon kombucha (or water)
125g butter, softened
30g cocoa, sifted
1/2 tsp bicarbonate soda
1 tsp baking powder
85g brown sugar
400g strawberries, larger ones cut in half
1/4 cup white sugar
1/2 cup kombucha (or orange juice)
Place pumpkin in saucepan and cover with water. Simmer for eight minutes or until soft. Drain, cool, and place in food processor. Process until puréed.
Add two of the eggs, butter, vanilla and 1 tbsp kombucha and process for five minutes.
Add remaining eggs, cocoa, bicarbonate soda, baking powder and brown sugar and process until combined.
Stir in walnuts.
Pour into greased pudding bowl or greased and lined cake tin (20cm diameter). Cook at 180 degrees C for 40 minutes or until firm.
Meanwhile, place strawberries, white sugar and 1/2 cup kombucha in saucepan and simmer, uncovered for eight minutes.
Serve pudding warm with compote.