11⁄2lb (675g) pumpkin (choose a sweet,
firm-fleshed variety) or butternut squash,
peeled and cut into cubes
4 large eggs
½ cup (packed) plus 2 tbsp brown sugar
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
1 cup half-and-half or light cream
butter to grease the mold
1Preheat the oven to 350°F (180°C). Combine the pumpkin in a large
saucepan with a little water, and cook over medium heat until soft. Drain,
then mash until smooth, removing any stringy bits.
2Beat the eggs with half the brown sugar until pale and thick. Add the
remaining sugar, the spices, and the salt. Mix the half-and-half into the
pumpkin purée, then fold in the egg mixture.
3Lightly butter 6 individual ramekins or custard cups. Alternatively, to make
one large pudding, butter 1–1¼ quart soufflé dish or other baking dish. Set
the ramekins (or large dish) in a roasting pan and carefully fill the pan with enough
hot water to reach about halfway up the sides of the ramekins (or large dish).
Carefully place in the oven, and bake until just set or a toothpick comes out
clean—about 40 minutes for individual ramekins and 1 hour 20 minutes for
a large single pudding. Serve warm with biscotti or similar cookies.
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