Butternut Squash Honey Pudding
Ingredients
- 2 cups hot milk
- 1 teaspoon butter
- 3 large beaten eggs
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 cup cooked and mashed butternut squash
For serving
- fresh cream
Preparation
Position the wire rack in the middle of the oven and preheat to 180°C
Prepare 6 individual oven-safe dishes and place them in a high-edged baking tray
In a deep bowl, combine milk and butter, stir with a hand whisk until butter melts, then add eggs, sugar, salt, cinnamon, cloves, and squash, and mix well
Distribute the mixture into the dishes and pour hot water into the tray up to half the height of the dishes
Bake in the oven for 25 minutes until set
Remove from the oven, let cool completely on the counter, then refrigerate overnight
Garnish with fresh cream and serve immediately
