How’s that for a string of plosive consonants?

This isn’t the post that’s meant to be here today. For a little while I’ve been compiling this month’s Take Five, but, guys, I’m just too excited to not share this now. I made this super-easy pudding and then did a little happy jig when I ate it.

The recipe is based on my go-to pumpkin pie recipe, but updated a little to include a better mix of spices and to make it incredibly easy – you don’t even have to get the scales out, really. Just some measuring spoons and one bowl.

Last autumn, when pumpkin fever hit for the first time I made too much pie filling and had about six ramekins of it in the fridge, an easy to grab dessert or the main ingredient for incredibly indulgent porridge. This year, I’ve scaled back to make just enough for two portions. Two little ramekins to be enjoyed, hot or cold, on crisp blue days and drizzly grey ones alike.

I promise – I promise – there are recipes on the way that don’t involve pumpkin or spice mix. It’s October, and that means spices and variations of squash and soon, oh so soon, big mugs of mulled cider. I can’t help that I feel this way. Bear with me.

Yields two ramekins of pudding. The ramekins I used measured 9.5cm in diameter and 5.5cm in height. If using shorter ramekins, fill to about 1cm from the top, as the puddings will rise a smidge.
Will refrigerate for about two days. 

Ingredients

110g pumpkin (a third of a can)
1 egg
4 tbsp double cream (60ml)
3 scant tbsp light brown sugar (35g)
1.5 tbsp golden syrup
3/4 tsp pumpkin pie spice 
5 pecans (or more, if you like!)

Method (so easy it doesn’t even need steps)

Preheat oven to 170C. Thoroughly combine all ingredients apart from the pecans in a bowl, using a fork or whisk, until smooth. Pour into ramekins, and bake for 40 minutes, topping with pecans (chop them into pieces, half lengthways, whatever floats your boat) after 15. You’ll know it’s cooked when it’s risen and cracked slightly, and a skewer inserted into the centre comes out clean. Dust with icing sugar when cooled (about 20 minutes) if you’re feeling fancy.