Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients
Method
- 1.5kg pumpkin
- 2 large potatoes
- 30g butter
- 125g grated cheddar cheese
- 1ltr milk
- 200ml crème fraiche
- 1 pinch grated nutmeg
- 6 free range eggs
- A little salt and pepper
- Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both the vegetables into cubes.
- Heat the milk in a large saucepan until almost boiling and add the potato and pumpkin.
- Leave to simmer for 20 minutes or until the vegetables are soft. Ladle out a glassful of milk and keep to one side for cooking.
- Preheat the oven to 205°C.
- Roughly mash the potatoes and pumpkin with a fork.
- Beat the eggs in a mixing bowl and add the cheese and cream. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.
- Add a little extra milk to loosen the mix if necessary.
- Grease a muffin tray with butter.
- Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes.
- Serve hot on a bed of salad.
