Spiced Pumpkin Bread & Butter Pudding
3 tbsp whisky
3 tbsp hot water
For the sauce
100g muscovado sugar
1 tbsp golden treacle
For the pudding
1 whole egg and 3 egg yolks
100g caster sugar
100g pumpkin, cubed and steamed then blitzed to a purée
250ml double cream
Half tsp ground cinnamon
A few grates of fresh nutmeg
Half tsp ground ginger
1 vanilla pod, split and seeded
Approximately half of a stale white baguette cut into cubes
1 - Pre-heat the oven to GM2, 150 degrees C.
2 - Soak the raisins in the whisky and hot water until plump. You may want to do this overnight, entirely up to you. Drain.
3 - To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted then pour equal measures into 6 buttered ramekins.
4 - In a large bowl, whisk the sugar and eggs until pale. Pour in the cream, milk, purée, spices and vanilla pod and whisk until thoroughly combined. Stir in the bread cubes and leave for 10 minutes to soak.
5 - Place the ramekins into a deep baking tray and pour in boiling water until it comes half way up the sides. Fill the ramekins with a few cubes of bread and the custard mixture.
6 - Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard is firm. If the top starts to colour too quickly, cover loosely with foil.
7 - Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with créme fraiche, yoghurt or whipped cream.
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