A simple, quickly prepared sweet which looks absolutely stunning on the plate! First, choose your pumpkin. One of the small, ornamental pumpkins will give the best results. The pumpkin used in the photos was Sweet Lightning F1.
Ingredients for a pumpkin stuffed with fruit and nuts.
Choose a sweet pumpkin about 10 to 15 cm in diameter. While the photos show one pumpkin per person, by halving the pumpkin along the circumference and omitting the lid, the pumpkin would serve two people.
One small apple, either eating or cooking type will be suitable.
Half a cup of soaked dried fruit such as raisins, cherries, cranberries, or whatever is in your cupboard. Soak with water, or fruit juice or alcohol.
Quarter cup of walnuts.
Half tsp of mixed spice, 1 tbsp of soft brown sugar if possible. Other types of sugar will do.
Preparation of stuffed fruit pumpkin.
Wash the pumpkin, keeping the stem attached to act as a handle to the lid. With a sharp knife, cut pierce the outer skin and work round the circumference of the pumpkin to create a lid.
Now, scoop out the seeds with a small spoon.
Peel and core the apple and cut into small pieces and place into a bowl or jug. Add the mixed soaked dried fruit, the walnuts, the spices and sugar and mix well.
Fill the empty pumpkin shell with the fruit and nut mixture and fit the pumpkin lid into place.
Cooking of the stuffed fruit pumpkin.
Place the stuffed pumpkin onto a plate and put into the microwave and cook on the “high” setting.
Cook for 5 to 10 minutes until the pumpkin flesh is soft, and the fruit and nut filling is hot right through.
Alternatively, place in an oven and cook for 30 mins or until the flesh is soft.
Serve with some low fat custard, or low fat créme fraiche, or low fat yoghourt.
Whipped cream if you are throwing caution to the winds.