[Babycat]

Found this in an 'African Kitchen' cookbook I have - looks nice so I thought I'd share with the class  

BREAD
25 g pecan nuts
300g pumpkin puree
2 beaten eggs
125ml oil
80ml milk
225g plain flour
200g sugar
1 tsp bicarb of soda
tsp cinnamon and ground nutmeg each
1/2 tsp ground cloves, ginger each
pinch salt
1kg loaf tin

CUSTARD
250ml milk (doh!)
250ml cream
100g sugar
5 large egg yolks
75g pumpkin puree
1 tsp vanilla essence
1/4 tsp cinnamon, ginger and nutmeg each
6-8 ramekins

For the bread (make day before - left over bread can be frozen)
1. preheat oven to 180 celsius
2. lightly roast pecans in oven, cool and coarsly chop
3. in large bowl, mix puree and the eggs
4. add oil and milk and mix well
5. sift together all dry ingredients and stir into the puree mixture
6. spoon into greased tin and bake for 50-60 minutes (clean skewer test). remove from tin and cool.

7. next day thickly slice bread and cut into 1 inch cubes - toast under a grill lightly
8. preheat oven to 140 celsius
9. to make custard bing milk, cream and 2 tbsp sugar to boil in a saucepan - remove from heat
10. place egg yolks, pumpkin puree, vanilla, spices and remaining sugar in a bowl and whisk together
11. pour in hot mixture slowly and whisk until combined
12. divide bread in ramekins, fill to top
13. stand in roasting tin, pour custard over the bread and allow to soak for 15 minutes.  top up with more custard if necessary
14. half fill roasting tin with hot water and place in oven until custard is set - about 30 minutes.

yum yum  

[muntjac]

even more yumyumyum