12/11/2025
. hungarian blue' squash crème pât . spiced seeds . miso caramel . brown sugar biscuit .
The ultimate seasonal dessert!
We start by roasting the squash untill softened and starting to caramelise, bringing out it's natural sweetness, then blending until velvety smooth. This creates the base of the crème pât (a.k.a posh custard), alongside oat milk, sugar, butter, yellow pea flour and vanilla.
The pea flour acts as a substitute for egg, as it thickens and emulsifies. Simply heat all ingredients gently in a pan, whisking continually, until thickened and the flour has cooked out.
If you want it to remain smooth (and pipe-able!) you need to whisk the custard regularly as it cools.
It will turn firm if left to cool without stirring, like a set custard or panna cotta.
The seeds of the squash are caremelised and spiced with cinnamon, star anise, nutmeg and ginger, bringing seasonal warmth to the dish as well as crunch.
A pud so popular we served it through October and November 🍁💚.
The squash was grown my family in Oldbury on Severn, using seeds from
This particular variety of squash is intensely flavoursome, sweet and nutty.
Other organics ingredients from
