Ingredients1 kg Musquée de Provence pumpkin (weighing 650 g when cleaned and deseeded)
25 g root ginger
Grated zest of 1 organic lemon
8 g of Bourbon vanilla sugar
80 g demerara sugar
1 tsp ground Ceylon cinnamon
100 g SUNSWEET prunes
125 g white or wholemeal flour (wheat or spelt)
80 g cold butter
200 g vanilla ice cream
1 baking tin 20 x 30 cm
Fat to grease the tin
- Grease the baking tin. Halve the pumpkin, deseed, peel and cut into approx. 1.5 cm cubes. Peel and grate the ginger. Mix pumpkin, ginger, lemon zest, vanilla sugar, 25 g of the demerara sugar and ½ tsp cinnamon in a bowl. Place into the baking tin. Halve the prunes and mix together with the pumpkin cube mix.
- Preheat the oven to 190°C (fan 170°C). Combine the flour, remaining demerara sugar, salt and remaining cinnamon in a mixing bowl. Cut the butter into small pieces and add to the mixture. Rub the butter into the flour mixture to form a crumble topping and then spread over the pumpkin mix. Bake the crumble in the middle of the oven for approx. 35 minutes.
- Take it out of the oven and place on a cooling rack. Serve portions of the crumble with slightly softened vanilla ice cream as a topping.
Desserts and Sweet Treats, LP Bone Health,
["Vegetarian/Meatless","Under 500 calories"]9, 27,