Butternut Squash Dessert

INGREDIENTS

Batter:
8 Tbsp butter
3 eggs
1/2 cup demerara sugar
3/4 cup flour
1/2 tsp baking powder
Pinch of sea salt

Butternut squash:
1 tsp butter
75 g (2 1/2 oz) butternut squash, chopped
1 tsp demerara sugar

Icing:
4 Tbsp icing sugar
1 - 2 Tbsp water

DIRECTIONS

Preheat the oven to 350 Fahrenheit (180 Celsius).

To make the batter, place the butter, eggs, sugar, flour, baking powder, and salt into a food processor and blend until smooth.

For the butternut squash, melt the butter in a frying pan over a medium heat. Add the butternut squash and fry for 2 to 3 minutes, until golden-brown. Add a teaspoon of demerara sugar and cook for another 1 to 2 minutes.

Add the cooked butternut squash to the batter mixture and stir well.

Grease and flour a small, deep baking tray (8 by 12 inches). Spoon the butternut squash batter mixture into the tray and place into the oven to bake for ten minutes, or until slightly springy to touch. Remove from the oven and allow to cool, then turn out onto a serving plate.

Place the icing sugar into a bowl. Mix the icing sugar with enough water to make a runny icing and drizzle this over the dessert.

To serve, dust the pudding with icing sugar and cut into generous wedges.