preparation Time
20 - 25 minutes
Cooking Time
70 minutes
Ingredients (serves 8)
- Melted butter or margarine, for greasing
- lkg butternut pumpkin, peeled, deseeded chopped (to make 600g
- 300mls thin cream
- 200g (1 cup, firmly packed) brown sugar
- 4 eggs, lightly whisked
- 2 tbs golden syrup
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp freshly grated or ground nutmeg
- 50g dark chocolate, grated, to serve
- Thick cream and chopped pecan nuts, to serve
Preheat oven to 180°C. Brush a 24cm fluted ceramic flan dish with the melted butter or margarine to lightly grease.
Place the pumpkin in a steamer and cook over simmering water for 15 minutes or until tender. Drain the pumpkin well. Transfer to a large mixing bowl and mash until smooth. Cool.
Gradually stir the cream into the mashed pumpkin and mix well. Add the brown sugar, whisked eggs, golden syrup, ginger and cinnamon and mix until well combined. Pour the mixture into the prepared flan dish. Sprinkle with nutmeg and bake in preheated oven for 55-60 minutes or until just set.
Remove from the oven and cool. Place in your fridge for 2-3 hours to chill before serving. Sprinkle evenly with the grated chocolate and serve with thick cream sprinkled with chopped pecan nuts.Note2-3 hours chilling time
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