PUBLISHED: 11:11 21 October 2013 | UPDATED: 11:11 21 October 2013
Archant Norfolk © 2008
For the pastry:
250g plain flour
25g icing sugar
1 small egg (a little chilled water may be required to help it bind)
For the filling:
450g (prepared weight) pumpkin flesh, cut into 1in/2.5cm chunks
75g soft dark brown sugar
½ tsp ground allspice
½ tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ level tsp freshly grated nutmeg
275ml double cream
3 medium eggs
Preheat the oven to 180C/350F/gas 4
1. Steam the pumpkin flesh by placing it on a tray with a couple of dessertspoons of water. Cover with foil and place in a preheated oven for 25 minutes.
2. Meanwhile, make the pastry case. Place the sifted flour in a bowl with the sifted icing sugar and a pinch of salt.
3. Rub in the softened butter.
4. Add the beaten egg.
5. Gently push the dough together until it forms a smooth paste. Do not overwork.
6. Roll out the pastry on a floured surface.
7. Line a loose-bottomed flan tin (9in/23cm diameter and 1½in/4cm deep) with the pastry.
8. Trim the edges.
9. Prick with a fork.
10. Line with greaseproof paper and fill with baking beans or rice. Bake in the preheated oven for 10 minutes. Then remove the paper and bake for a further four minutes.
11. Remove the cooked pumpkin from the oven. Mash with a fork or use a small hand blender.
12. Add the soft brown sugar.
13. Add the allspice and the ginger.
14. Add the cinnamon and cloves.
15. Finely grate a little nutmeg.
16. Add the cream.
17. Add the eggs and beat together.
18. Pour into the baked pastry case. Bake for about 30 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
19. Remove from the oven and place the flan tin on a wire cooling rack. Store loosely covered in foil in the fridge. Best served chilled with crème fraîche.