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.
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).
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!)
2 comments:
Looks yummy.
thanks David!
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