Kiddie Food

Another super easy an yummy recipe we tried from the River Cottage Baby and Toddler cook book. I actually made this a week or so ago when it was rainy and cold and felt like Autumn. The recipe calls for twice as much puree as you need for the pudding so you can save some an use it in porridge or yogurt for another baby friendly meal. 
So for the recipe you will need:

About 500g pumpkin or squash (a large wedge of pumpkin or 1/2 a butternut squash 
4 dessert apples

100g unsalted butter (or marge)
100g self raising flour
100g wholemeal self raising flour (or just 200g of either plain or wholemeal flour)
1tsp of cinnamon
A good grating of fresh nutmeg
75g caster sugar
1 egg

For the puree, preheat the oven to 190c/gas 5. Cut the pumpkin or squash into wedges, scoop out seeds and place in the roasting tray. Cover with foil and bake for 30 mins.
Core and roughly slice the apples, add to the roasting tray with the pumpkin, recover and roast for another 30 mins.
Scoop pumpkin flesh from the skin and puree in a blender (or hand whizzer) with the apple until smooth.
Leave to cool
You should have 500g of puree only 200g of this you will need for the pudding so freeze the rest

For the pudding, butter a 1 litre pudding basin (I used a large mixing bowl as I didnt know what a puding basin was!). 
Combine the flours, cinnamon and nutmeg in a bowl.

Add the butter and sugar.
Add the egg, vanilla and 1 tbsp of the flour an beat well.
Gently fold in the 200g cooled pumpkin puree. 
Scoop the mixture into the basin and smooth the surface. 
Cover the basin with a piece of foil and secure with a string (I had no string but just folded the foil down over the sides).
Put the basin in a large saucepan, pour in boiling water to come halfway up the sides and put the lid on.
THEN bring the water to boil over a medium heat, turn down and leave to simmer and steam the pudding for 1 and a half hours. Top up with boiling water when necessary.
(When I made it for some reason I forgot to then bring to a boil and just left it sitting in slowly cooling boiled water for about 45 mins until i realised but it still worked out fine!)
 When done turn the pudding out over a plate and serve straight away..with custard :)

see? Yummy 

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Dave Strickland said...

Looks yummy.

Tigerlilly Quinn said...

thanks David!

♫ Alison M ♪ said...

It looks like your little one enjoyed it

TheBoyandMe said...

I've never had pumpin pie or cake, seems such an odd thing to have a vegetable in a cake, but I suppose it's no different to a carrot cake? I might well give this a try now!

Nipping over Recipe of the Week.

HonestMum said...

Love pumpkin in cake! Must buy this book! Would love you to join #tastytuesdays if you fancied it: http://honestmum.com/tasty-tuesdays-seafood-salad/

Emily said...

This looks really nice! I can't seem to get any pumpkins from our local supermarket at the mo. Boo :( It does look lush though and I definitely will try it. A great Halloween recipe!

Thanks so much for linking up to #recipeoftheweek. I've made this part of the #recipeoftheweek showcase this week. Do please pop over and have a look and join in again! :)

Emily said...

PS Pinned and Stumbled!

fritha strickland said...

totally! Have you tried courgette cake? I was a bit dubious but its lovely! not made it myself yet though :) xx

fritha strickland said...

oh thank you so much! Thats so kind of you, yes a great one for halloween. I really struggled to find pumpkins last year weirdly but found lots of nice ones in Lidl in the end! x

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