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- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and reduce chunks
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Method
Put the pumpkin inside a large saucepan, cover with water and produce towards the boil. Cover having a lid and simmer for 15 mins or until tender. Drain pumpkin let awesome.
Heat oven to 180C/160C fan/gas 4. Unveil the pastry on the gently floured surface and employ it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Take away the beans and paper, and prepare for any further ten mins before the is made of pale golden and biscuity. Remove in the oven and permit to awesome slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin via a sieve right into a large bowl. Inside a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Add the beaten eggs, melted butter and milk, then increase the pumpkin pure and stir to mix. Pour in to the tart covering and prepare for ten mins, then lessen the temperature to 180C/160C fan/gas 4. Still bake for 35-40 mins before the filling just set.
Leave to awesome, then take away the cake in the tin. Mix the rest of the cinnamon using the icing sugar and mud within the cake. Serve chilled.
Recipe from Live Show magazine, November 2011
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