Sweet-Baked Butternut Puds
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If you're after something lighter than the traditional Christmas Pud, or like my family you're not a big fan of all the dried fruits, try out this utterly indulgent oven-baked pudding. And don't be shy - try adding your own favourite Christmassy spices, or mixing in some cocoa powder. Serve hot, with ice cream. |
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Ingredients
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Serves 6
500g cooked, mashed butternut squash
2 eggs
1 can of evaporated milk
100g brown sugar
1 tsp madagascar vanilla bourbon (optional)
1 tsp cinnamon (you might want to try nutmeg or mixed spice instead)
half teaspoon ground ginger
pinch of salt
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Method
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- Preheat your oven to 160 C
- Beat the eggs in a cake mixing bowl
- Add the mashed squash and mix in well
- Add in all remaining ingredients and stir in thoroughly
- Pour into one large or lots of little baking dishes
- For best results, place baking dish / dishes into a larger baking pan and add just over 2 cms of hot water
- Bake for 30 minutes (for little pots) or 40 minutes for one large bake - Test with a skewer - it should come out clean if the puds are done
- Serve hot with ice cream
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Time From Cupboard-To-Table
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50 minutes |
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Notes & Variations on
Sweet-Baked Butternut Puds
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This butternut squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters! |
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Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it. |
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Hearty Butternut Squash and Red Onion Soup
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