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Friday, August 2, 2013

Spiced Pumpkin Caramel Pudding

I do my shopping in bulk. I bought this butternut squash and it has been sitting inside my fridge for quite sometime. So I decided to finally make something out of it.  I have made this  recipe a few times and its  one of those keep your guests guessing sort of dish.  You can use butternut, or those small bright orange pumpkins which are sweeter compared to regular pumpkins.

I discovered the recipe in a Better Homes and Gardens magazine . The recipe was for the Mexican flan but I used  the Maldivian Caramel pudding recipe instead.  I used Cardamon  and Cinnamon  for spices as these spices are used to make a Maldivian  Sweet dish known as  Baraboa halwa ( pumpkin halwa). So its like tasting a the pumpkin halwa inside a caramel pudding.

Recipe : Spiced Caramel Pudding  inspired by Pumpkin Flan on Better Homes and Garden Magazine

2 tbsp light brown sugar ( or use regular sugar if you dont have)
3 brown or large eggs
1 ( 380g) can of sweet condensed milk
1 small butternut squash ( you can used to canned pureed ones,  you need 3/4 cups of pumpkin puree)
1/2 tsp freshly ground cinnamon
1/2 tsp freshly ground cardamon

For the caramel : 
1/3 cup sugar
2 tbsp water

1. Cut your butternut squash, scoop the seeds out with a spoon.  and place the butternut, cut side down, in a hot oven about gas mark 5 or 6 for about 15 -20 minutes till the  flesh is soft.

2. Remove , let it cool a little and scoop the flesh out and mash to a smooth pulp. ( reduce the oven temperature down to Gas mark 3 or 4)

3.  In a separate mixing bowl, beat eggs with sugar , till well mixed, stir in condensed milk. Add water into the can of condensed milk till it comes to the half of the tin and swirl it around and pour into the bowl.

4. Add the mashed up butternut pulp, and ground spices. Mix well.

5. Prepare the caramel by  adding the sugar and water  required to make the caramel into a 8 inch round baking tray ( don't use  non stick one you wont see the sugar  caramelize.  ) . Place over a medium flame and stay with it till the sugar starts to change colour. Swirl it around so it coats the bottom. Remove

6. Quickly pour the pudding contents into the caramel and place inside a  baking tray. Pour boiling hot water into the tray that you place the  pudding tray in, till the water level comes half  of the pudding tray. Carefully place inside the oven,make sure the water doesn't get  into the  pudding tray.
dont let the water get into the pudding tray!!
7. Bake for about 45 minutes, till the pudding is set. Remove, cool and chill for 1-2 hours before serving. Run a knife around the pudding and invert onto a plate. Serve and Enjoy!


  1. Omg, cant resist to this pudding, lovely dish..

  2. caramel pumpkin anything is our favorite and this pudding looks so moist and delicious...yummmm :-)

  3. Looks absolutely irresistible! I wish I could find some butternut squashes at this time of year.

  4. this looks delicious love the texture

  5. Looks yummy, sounds interesting, yummy


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