- 1 small pumpkin allows for about 240g of puree
- 3 egg yolks
- 250ml cream
- 120g light brown sugar
- 2 tbsp rum or Muldoon Irish Liquor works very well
- ¾ tsp freshly grated nutmeg
- ¼ tsp cinnamon
- 4 tbsp Highbank Orchard syrup (caster sugar can also be used here)
- A pinch of salt
- Heat the oven to 180C/350F/gas mark 4.
- Peel and core the pumpkin. Cut it into small pieces, place in an oven proof dish and cover with foil. Roast at for about 20 minutes until the pumpkin is a nice, soft texture. Allow to cool a little and then mash or blend into a fine puree.
- Reset the oven to 150C/300F/gas mark 2.
- Gently warm the cream with the spices and rum in a saucepan for 2 minutes to infuse the flavours. Do not let the cream get too hot. Remove from the heat.
- Put the egg yolks in a bowl and beat. Add the brown sugar, salt and cream mixture and beat until smooth and the sugar is dissolved. Stir in the pureed pumpkin and mix thoroughly.
- Spoon the mixture into ramekins and put these into a deep-sided baking dish in the middle of the oven. Carefully pour boiling water into the dish to make a bain-marie so that it reaches two-thirds up the sides of the ramekins. Bake for 30 minutes, or until set, with a gentle wobble.
- Allow to cool completely before covering in clingfilm and putting in the fridge for at least 3 hours.
- To brulee the puddings, sprinkle 1 tbsp caster sugar evenly on to each ramekin dish and put under a hot grill until caramel brown.