Warm Spiced Apple & Squash Pudding

British puddings have long turned autumn harvest into cozy, spiced comfort. Here, butternut squash puree and grated Honeycrisp apples melt into a maple-kissed custard baked gently in ramekins.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 210 cal
• 6g protein
• 32g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 cup butternut squash puree
• 2 medium Honeycrisp apples
• 1 cup whole milk
• 2 large eggs
• 1/4 cup pure maple syrup
• 2 tbsp melted unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp cornstarch

Instructions

1. 1Preheat the oven to 350°F and lightly butter four 6-ounce ramekins. Place them in a larger baking dish for a water bath later.
2. 2Peel, core, and finely grate the apples so they melt into the pudding. Squeeze out excess liquid gently with your hands.
3. 3Whisk the squash puree, grated apple, milk, eggs, maple syrup, melted butter, cinnamon, ginger, allspice, vanilla, salt, and cornstarch in a large bowl until completely smooth.
4. 4Divide the batter evenly among the prepared ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
5. 5Carefully transfer the pan to the oven and bake 28 to 32 minutes until the puddings are set at the edges but still have a slight jiggle in the center.
6. 6Remove the ramekins from the water bath with tongs and let them cool on a rack for 8 to 10 minutes so they firm up without drying out.
7. 7Run a thin knife each pudding if you want to unmold, or serve them warm directly in the ramekins.
8. 8Dust lightly with extra cinnamon and enjoy while the spices and natural squash-apple sweetness are most aromatic. Pair with a spoonful of yogurt if desired.