When we grow our own vegetables we cook and store enough of them to get us well into winter, I’m sure you do the same. One year we had a super crop of butternut squash that lasted into late March. That never happened again, but whenever I look at a bushel basket of corn, tomatoes or squash I feel rich, then I snap out of it and remember I’m at a farmer’s market! Some years have been great, others not so much. Even if you process, can or freeze just a few vegetables, they can provide support for main dishes. A ton of tomatoes can become sauce or squash frozen in chunks and used as hearty side dishes. This recipe is for a pudding to bake and serve right in the shell, or you can use a greased baking dish instead.
Pretty Pumpkin Pudding
Preheat oven to 350 degrees.
When we grow our own vegetables we cook and store enough of them to get us well into winter, I’m sure you do the same. One year we had a super crop of butternut squash that lasted into late March. That never happened again, but whenever I look at a bushel basket of corn, tomatoes or squash I feel rich, then I snap out of it and remember I’m at a farmer’s market! Some years have been great, others not so much. Even if you process, can or freeze just a few vegetables, they can provide support for main dishes. A ton of tomatoes can become sauce or squash frozen in chunks and used as hearty side dishes. This recipe is for a pudding to bake and serve right in the shell, or you can use a greased baking dish instead.
Pretty Pumpkin Pudding
Preheat oven to 350 degrees.
Use a small to medium size pumpkin, about 12-inches in diameter. Clean it out, reserve seeds to roast if you like.
6 tablespoons flour
3 tablespoons sugar
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup raisins
1 cup + 2 tablespoons milk
3 eggs
1¼ cups cooked, pureed pumpkin (canned okay)
1 tablespoon melted butter
¼ cup heavy cream
1 teaspoon lemon juice
Sift the dry ingredients together in a bowl. In a small bowl put the raisins in a little milk to plump for 10 minutes. Drain and reserve milk.
Use a large bowl to beat together the eggs, pumpkin, butter, milk, cream and lemon juice. Add dry ingredients and blend until smooth. Add raisins. Spoon this mixture into the cleaned out pumpkin shell or a 6x9 inch greased baking pan. Bake for 40-45 minutes. Let stand for 20 minutes. Serve warm. yUse a small to medium size pumpkin, about 12-inches in diameter. Clean it out, reserve seeds to roast if you like.
6 tablespoons flour
3 tablespoons sugar
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup raisins
1 cup + 2 tablespoons milk
3 eggs
1¼ cups cooked, pureed pumpkin (canned okay)
1 tablespoon melted butter
¼ cup heavy cream
1 teaspoon lemon juice
Sift the dry ingredients together in a bowl. In a small bowl put the raisins in a little milk to plump for 10 minutes. Drain and reserve milk.
Use a large bowl to beat together the eggs, pumpkin, butter, milk, cream and lemon juice. Add dry ingredients and blend until smooth. Add raisins. Spoon this mixture into the cleaned out pumpkin shell or a 6x9 inch greased baking pan. Bake for 40-45 minutes. Let stand for 20 minutes. Serve warm.
