Recipe: Squash Pudding

1 Cut your squash (or zucchini) into large chunks then steam cook them (in a steamer or in the top of a couscous maker for example, if you don't have one cook them in water but the result will be less good).

2 Put the cooked squash (or zucchini) in a cloth, grab the 4 corners then by turning remove as much water as possible to obtain the consistency of a paste.

3 Weigh this squash puree this will then be the amount of milk you will have to integrate into this recipe.

4 In a large bowl pour the squash puree, make a small well in the center, put in the brown sugar, the spices, the raisins, the eggs beaten as an omelette, the milk, then the melted butter. mix well, cover with plastic wrap and let the flavors blend for one hour.

5 Preheat your oven to 355°F (180°C) (th6)
390°Fahrenheit

6 In a tall charlotte mold (teflon style) pour your mixture (batter), then place it in a dish filled with water halfway (cooking in bain-marie)

7 Bake in the oven at 180° (th 6) for 45 minutes

8 The pudding will be cooked when your knife tip no longer comes out moist. wait for it to cool before unmolding.
you can serve your pudding