I can hardly believe almost six months have passed since my last post. Summer came and went in a whirl and here we are enjoying some of the best autumn weather we’ve had for a few years. Crisp mornings, crunchy leaves underfoot and that rich, low sunshine we only get this time off year. Perfect for hearty warming comfort food and this twist on Eve’s pudding certainly fits the bill. A total mash up between three of my favourite flavours, apples, pumpkin spice and toffee, you’ll have to have some pretty impressive willpower to resist seconds of this indulgent treat.
Ingredients for the pudding:
3 large bramley apples, peeled cored and finely diced
350g butternut squash, peeled and chopped
150ml vegetable oil
2 large eggs
250g soft light brown sugar
180g self raising flour
1 tsp bi-carb soda
Pumpkin spice mix made by mixing 3 tbsp ground cinnamon, 1 tbsp ground ginger, 1 whole grated nutmeg and half a tsp ground cloves.
For the toffee sauce:
250g light brown sugar
400ml double cream
2tsp pumpkin spice mix
Put the squash in a bowl with a splash or two of water. Cover with cling film and microwave on high for 5 minutes.
Whisk the eggs and sugar together until they are the same consistency of a thick milkshake. By now the butternut squash should be tender. Put it in a blender with the oil and whizz until you have a smooth puree. I used my nutribullet which works a treat.
Pour the mixture on top of the apples and bake at 160oC (fan) for approximately 50 minutes until a skewer comes out of the cake clean.