- 6 sheets filo pastry
- 300g pumpkin flesh, cooked
- 2 happy eggs
- 1 happy egg, white only
- 50g English Heather Honey
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1 tsp cinnamon
The evening before, dice the pumpkin and boil in water for 10 mins until soft. Puree it in a blender then place in a muslin cloth and hang it over a bowl to catch the juice overnight.
Line 4 ramekins with 6 layers of filo pastry (stagger them and let them hang over the sides). Brush each layer of pastry with egg white as you place them in the ramekins.
Place a handful of baking beads onto some cling film and wrap it to make a bag. Make 4 of these. Place the bags of baking beads onto the filo pastry cases and blind bake in a pre-heated oven at 160C/140C Fan/Gas 3 for 10 mins.
Remove from the oven and leave to cool, and then take the bags of baking beads out. Re-glaze the inside of the filo basket with egg white and place back in the oven for a further 2 mins.
In a bowl, mix the pumpkin flesh, allspice, ginger, cinnamon, eggs and honey.
Divide into 4 and spoon into the filo parcels (still in ramekins).
Place in an oven at 140C/120C Fan/Gas 2 for 30-40 mins until the mixture is set and has a firm wobble.