Welcome to Friday's Kitchen! Back up and running after a minor hiccup with our internet provider last week. I won't dwell on it, we've all been there!
So, it seems we have sprinted headlong into my favourite time of year - autumn leaves, blustery gales and a damn good excuse to get the woollies out. This month, I'm looking at using seasonal fruits and vegetables in my cooking, as I rustle up some wholesome home-cooked treats for those cosy nights in!
And what better way to make a start, than with a seasonal twist on a British classic! Here is my recipe for Pumpkin Bread and Butter Pudding!
I've worked hard on this to combine some really autumnal flavours from the pumpkin and cranberries, with a bit of a zing with the orange zest. It's a really tasty treat and the basic pudding would work well with other seasonal fruits too. It's like Halloween and Christmas all at once! I do hope you enjoy this one and, as ever, if you give it a go yourself please upload your results to the Facebook Page.
Ingredients (serves 4-6):
200g cooked and pureed Pumpkin
125g Butter (melted)
200g (1 large baguette) of Crusty Bread Sliced into about 8 or 9 pieces
100ml Semi Skimmed Milk
200ml Extra Thick Cream
100g Sugar - Caster or Brown
2 Large Eggs and one Egg Yolk
1 Pinch Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Allspice
Zest of One Small Orange
30g Dried Cranberries
Preheat the oven to 160 C and place your bread pieces in a large casserole dish.
In a bowl, whisk the pumpkin puree, milk, cream, sugar and eggs until thickened and incoporated. Beat in the spices and, finally, the cranberries.
Melt the butter in a saucepan and, when completely melted, pour over the bread. Allow to soak for a few minutes.
Pour the pumpkin custard mixture over the bread, ensure that the cranberries are evenly distributed and bake for about 30 minutes.
Serve warm, snuggle up with a feelgood film and thank me later!!
Tried it? Love it? As ever, I would love to know your thoughts!