Pumpkin Pudding

Our recipe for a Gluten free, Dairy free, Soy free Pumpkin Pudding turned out great. It was a huge success (7/8 children ate it and everyone who ate it came back for seconds) and super easy in the classroom. A whisk and a can opener and some measuring spoons are all you need. Each child can add an ingredient and whisk to his or her little heart's content and you don't have to worry about over mixing.

One tip about cooking with children: I finally discovered that it works best to have extra-long ties on the apron so that they can cross it in back and wrap it around their bellies and tie the bow in front. This way each child can put it on and take it off without help and pass it to the next friend. On cooking day, I write in my planbook what each child contributes as we go through the ingredients. That way I make sure no one is forgotten! Children have preferences, too, like one little boy who always likes to add the spices. He adores very strong smells. This week's recipe, which uses whole nutmeg and a mini grater to grind it fresh on the spot, was perfect for him!