Squash & chocolate baked pudding

Serves

6 People

Cooking Time

45 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Gluten Free

Have you ever used squash in desserts? We’ve been experimenting and much like the classic pumpkin pie, squashes lend themselves so well to dessert dishes because of their natural sweetness. This is an easy pudding recipe, with the squash giving a background fruitiness to the chocolate. This recipe can be served warm or cold.

Ingredients

250g Crown Prince Squash, cut into small cubes
150 ml whole milk
200 ml double cream
50g Maple Syrup
3 eggs
250 g 70% dark chocolate broken into small pieces
Pinch of Sea Salt

Toasted Almonds roughly chopped to serve

Method

Step 1.

Pre heat oven to 160c. Cook the squash in the milk and cream for 10- 15 mins until squash is soft. Set aside.

Step 2.

Melt chocolate in a heat proof bowl over simmering water until melted. Allow to cool slightly.

Step 3.

Add squash to blender/food processor and blend until smooth. Add the maple syrup and eggs and blend again until incorporated. Pour the Squash mixture into the chocolate and whisk adding a pinch of sea salt. Mix well until all the squash mixture is incorporated.

Step 4.

Grease an oven proof dish with butter then pour in the custard mixture. Bake in the oven for 20-25 mins until set. Sprinkle over the almonds and serve.