Today I’m really delighted to welcome author friend Rose Anderson to my blog. Rose is a multi-talented and multi-published author of romance, as well as one of the founding members of the Exquisite Quills group of authors. I belong to several author groups, and Exquisite Quills is by far the friendliest and most supportive, due in large part to Rose’s warm personality.
Rose is also one of the contributors to our Bake, Love, Write dessert recipe book, (available from Amazon US and Amazon UK), and she’s here today with another fabulous recipe, which just right for the holidays :)
Thanks so much for taking time out of your busy writing schedule, Rose!
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Thanks for hosting me, Helena. This delicious recipe for pumpkin custard was one the colonial Americans loved. When my family was involved in living history, we’d be away from home most weekends presenting the history of centuries past to the public. We’d live in our historically correct attire and went without most modern conveniences. It was a unique experience to say the least. I’d spend my time preparing meals over an open fire and we’d often share with our living history friends. We had a large community all doing the same sort of historical interpretation, so when the public went home for the evening, it was all music and fun. The following recipe was made many times in a Dutch oven over a bed of hot coals. You need not get that fire going, it adapts well to the modern oven. I hope you enjoy.
Custard Baked in a Pumpkin
Lovely and delicious!
Preheat the oven to 350ºF (or 177ºC/gas mark 4)
1 small to medium-sized pumpkin –washed with top cut off (set this aside to use as a lid later). Remove seeds and pulp. Of all the whole pumpkins out there to choose from, pie pumpkins and sugar pumpkins are best for flavor. (British readers – the large pumpkins sold at Hallowe’en are not particularly good for baking. Supermarkets like Tesco’s often have what they call a “culinary pumpkin”, or else a round butternut squash makes a good substitute.)
This makes approximately 2 cups of custard liquid but will expand a bit as it bakes. Double the recipe as needed.
3 eggs whisked well
1 cup heavy cream (Brits – double cream)
½ cup brown sugar
1 Tablespoon corn syrup or light molasses (Brits – use golden syrup)
1 tsp. Vanilla
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
1 Tablespoon Butter –cubed
Set pumpkin in a baking dish. Whisk together the custard ingredients then pour into the prepared pumpkin shell. Dot butter cubes over the top. Set the stem lid on top and bake until the custard is set. This varies with the thickness of the pumpkin so check on cooking progress after an hour. The custard should be firm and the pumpkin soft. To serve, dish cooked pumpkin along with custard. Top with whipped cream and a sprinkle of cinnamon (these are optional).
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Rose is a multi-published, award-winning author and dilettante who loves great conversation and discovering interesting things to weave into stories. She lives with her family and small menagerie amid oak groves and prairie in the rolling glacial hills of the upper Midwest. With her active imagination, she writes everything from children’s stories to historical non-fiction.
Family friendly love stories for free~
Exquisite Quills Holiday Anthology Vol. 1 Available free on Smashwords
Coming Monday December 1st
Exquisite Quills Holiday Anthology Vol. 2!
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I love your recipe, Rose! I would never have thought of baking custard in a pumpkin. What a fabulous idea. I can’t wait to try it out!
And the cover of the Holiday Anthology vol. two is lovely. (Rose created it – I told you she was multi-talented!) I can’t wait for release. I enjoyed the stories in volume one so much!
Have you ever baked a pumpkin in this way? Have you ever cooked over a real fire? If you’ve enjoyed Rose’s post, or have any questions or comments at all, please get in touch. We’d love to hear from you!