Pumpkin Pie

I’ve used buttercup squash for this silky-smooth pie filling; it’s lovely and sweet so you don’t need to add too much sugar. The pie lasts three to four days in the fridge. 250 grams plain flour large pinch salt 1 tablespoon icing sugar

125 grams butter, chilled, cut into cubes

1 large egg, size 7, beaten 1 tablespoon chilled water 1 large egg, size 7, beaten 1 large buttercup squash, peeled, deseeded, chopped into 3cm chunks

2 large eggs, size 7 26cm pie tin.

170 grams soft brown sugar 160ml cream 40ml milk 2 teaspoons cornflour

1¼ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon each ground nutmeg and salt

⅛ teaspoon ground cloves pinch cracked black pepper 2 tablespoons raw sugar

Preheat the oven to 190oc.

In a food processor, blitz the flour, salt, icing sugar and butter until it resembles breadcrumbs. Tip in most of the egg and water and pulse several times until the crumbs start forming lumps.

If the mixture still looks dry, add the rest of the liquid. To test if it is processed enough, use your hand to see if the dough can be squeezed together.

While still crumbly, tip onto a clean surface, gather into a ball and knead briefly until smooth. The less handling the better. Flatten the dough into a disc, wrap in greaseproof paper and refrigerate for at least 30 minutes.

Lightly dust a clean surface with flour. Cut off one-third of the dough, wrap and refrigerate. This is for the lattice top. Take the remaining dough and roll out into a circle big enough to line the base and sides of the pie tin. Line the tin with the pastry, brush with egg wash then place a sheet of baking paper and pastry weights on top. Use rice or dried beans if you don’t have weights. Bake the pie for 10 minutes.

Place the squash in a large pot of water and bring to the boil. Simmer for 20 minutes, or until the squash is soft enough to mash, then drain well. Place the squash in a food processor and blitz until smooth. Measure out 300 grams for the pie and set aside to cool.

In a bowl, whisk together the pumpkin purée, eggs and brown sugar. Add the cream and milk and stir to combine. Sift in the dry ingredients and mix until well incorporated.

Pour the filling into the pie dish until it’s two-thirds full; don’t be

or basin.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and creamy. Add the eggs, one at a time, then add the vanilla extract.

Sift in the dry ingredients and mix to combine.

Grate the potato and squeeze out any liquid, then grate the carrot and add both to the pudding batter. Fold through the remaining ingredients.

Pour the batter into the pudding steamer, top with a circle of baking paper and place the lid on tightly. If using a pudding basin, top with baking paper and tinfoil and secure tightly with string.

Place a small wire rack or a cloth in the base of a large pot. Put the pudding on top and pour in enough water to reach roughly halfway up the side of the pudding basin. Simmer with the lid on for 3½ hours. Regularly top up with water up as needed.

Place the sugar and water in a saucepan. Cook over a moderate heat for 15 minutes, or until the sugar has dissolved and has turned a golden amber. Swirl the saucepan regularly and brush the sides with a wet pastry brush but do not stir. Remove from the heat, add the cream and butter and stir to combine. If the caramel doesn’t come together, return to the heat and stir until well combined.

Remove from the heat, stir through the whisky and salt and set aside to cool and thicken slightly. Just before serving, return to the heat to warm up. Pour the warmed caramel sauce over the pudding as you serve.