Winter squash as a pudding

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Primrose
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Buttery flavoured squashes like Crown Prince or Sweet Dumpling are ideal for this dessert. Pumpkin is too flavourless and seems to lack the right texture.

Squash and Rice Pudding with Fruit Kissel
10-12 oz Squash cut into chunks
2 oz Ground rice
1 oz caster sugar
1 pint milk
Knob of butter & teaspoon sugar for baking squash

For Kissel
8-10 oz of mixed berry fruit (blackberries, raspberries, strawberries etc.
4 oz sugar.
Half pint water

Preheat oven to 200C. Place squash chunks on a tray, sprinkled with sugar and dabbed with butter. Bake until tender. Remove from skin and blitz in a mini blender until smooth.
While the squash is baking, warm a pint of milk in a pan, sprinkle in the ground rice and stir. Continue stirring until mixture comes to boil and is thick. Simmer for 2 or 3 minutes. Remove from heat and stir in the squash purree and sugar until blended. Empty into a greased ovenproof dish and bake for 25 mins until lightly browned.
While this is cooking, make the Kissel. Place mixed fruit in pan with 1/2 pint water and cook until soft. Pour through a sieve. Add sugar and stir. Mix some of the liquid with the arrowroot and start to heat, stirring constantly until mixture thickens. Set aside to cool.
When the squash pudding is cooked, remove, cool, and when cold, spoon over the Kissel fruit syrup.

As an alternative to the Kissel, you can spoon over heated jam, or add in some stem ginger in syrup when blitzing the baked squash chunks.