My son came back one day from school with this recipe and we have done it time and time again since! It has become a firm family favourite and I give it to you just as it is. Pretty quick.
500g cooked pumkin flesh
50g crème fraiche
50g brown muscovado sugar
Make a short pastry by mixing 150g plain flour, 20 g rice flour, 1 spoonful of sugar and 60 gr butter in a food processor. Add a small sherry glass of cold water in drips as soon as the mix starts forming crumbs. Make a ball of it, slip into a plastic bag and into the fridge.
Take the cooked pumkin flesh and put in the mixer with the beaten eggs, the cream and the sugar and spices. It must be finely mixed to produce a smooth creamy filling. Choose a nice bright orange pumpkin for colour!
Roll out the pastry and lay it into a medium pie tin. Prick it with a fork. Blind bake it in a hot oven for 15mn. Then pour the mix in and bake another 30mn at 18O C.
Serve warm or cold.
This is originally an American pudding but the Brits have adopted too and with good reason because it is so tasty. This version is perfect for cinnamon lovers such as me and my youngest son – who put cinnamon everywhere we can…