Serves 6-8 Preparation Time: 30 mins Cooking Time: 55-60mins Ingredients 1.35kg (3lb) pumpkin or butternut squash, peeled, deseeded and diced ½tsp grated nutmeg 150g (5½oz) light brown sugar 1tsp salt 115g (4oz) desiccated coconut 397g can Carnation Condensed Milk 1tsp vanilla extract 55g (2oz) butter, melted 55g (2oz) raisins
Method Preheat the oven to 190°C, 375°F, Gas Mark 5. In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10-15 minutes until soft. Mash and cool slightly. Grease an 18cm x 25.5cm (7in x10in) rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin. Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch. For more recipes and the chance to become the Carnation Ultimate Pudstar, alongside celebrity chef Phil Vickery, visit www.carnation.co.uk/competition.