Pumpkin pudding

SERVES 8 (500g),l100g½ smallor peeled12 pumpkinsoft and dried or diced apricots, butternut quarteredsquash 3 large eggs l200ml coconut milk Juice of half a lemon (and zest, optional) 2 tsp mixed spice l25g pumpkin seeds 25g pecans, chopped 2 tsp maple syrup (optional) Pinch of salt • CALORIES 140 • PROTEIN 4g • FAT 10g• FIBRE 2g • CARBS 8g PREHEAT the oven to 180c. Place the pumpkin on a baking tray, add a splash of water and cover with a sheet of foil with a small steam hole in the middle. Bake for 45 minutes and set aside to cool. Meanwhile, soak the apricots in hot water for 5-10 minutes. Blend the cooled pumpkin with the apricots, eggs, coconut milk, lemon and mixed spice in a food processor and pour into 8 ramekins and place them on an oven tray. Pour enough boiling water into the tray to come half way up the side of the ramekins then bake for 30 minutes. Allow to cool, then refrigerate for 3-4 hours to chill completely. Toss the pumpkin seeds and pecans in the maple syrup (if using) and roast for 15 minutes, then scatter on puddings before serving.