Bedtime pudding with tahini cream

Nutrition Facts

Amount Per Serving

Calories 705 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 4g25%

Sodium 6mg0%

Potassium 1153mg33%

Carbohydrates 90g30%

Fiber 6g25%

Sugar 71g79%

Protein 12g24%

Vitamin A 21283IU426%

Vitamin C 38mg46%

Calcium 120mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin as dessert

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Turkish

Servings:

Calories: 705kcal

Author: Caroline Eden

1 kg pumpkin peeled, deseeded and cut into matchbox-sized rectangles (butternut squash can be used as an alternative)
250 g caster sugar
1 lemon juice
1 tbsp tahini
4 tbsp Turkish kaymak or crème fraîche or clotted cream
225 g walnuts toasted and roughly crushed, to serve

Spread the pumpkin out evenly in a high-sided roasting dish. Pour over the sugar, toss the pumpkin to coat it evenly, then add the lemon juice and toss again. Cover the dish with a tea towel and let it rest overnight.
The following day, the sugar should have dissolved and the pumpkin should have released its juices, leaving a good amount of liquid in the tray. Preheat the oven to 180°C/350°F/gas mark 4, uncover the tray and toss the pumpkin thoroughly in the liquid so it is evenly coated.
Bake for one hour, regularly spooning over the juices so the pieces are evenly candied. Remove from the oven and allow to cool, then, using a slotted spoon, remove the pumpkin and spread it out on a plate, allowing it to cool completely before placing in a large serving bowl.
In a separate bowl, stir the tahini through the cream. Serve the candied pumpkin in bowls and top with spoonfuls of the tahini cream, with crushed walnuts scattered on top.