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Home > Features > Living Well > Food > Green Cuisine > Buttercup Maple Pudding

GreenSense- Green Cuisine

Buttercup Maple Pudding

A custard of sorts. Every time I made Buttercup Holiday Pudding, just before I added the spices, I'd find myself sniffing the batter appreciatively and thinking, "What if I stopped right here?", So I did. And this is the result: A delicately flavored pudding with a unique blend of natural flavors and aromas. It's a great winter dessert; just the thing for a cold winter's night. (Although it's not heavily sweetened, the cream makes it a pretty rich source of calories.) Think of it as anti-freeze for the body...In fact, a serving or two, eaten warm from the oven, with a dollop of schlag ought to make you "good to go" down to at least 20 or 30 below!

-Alan Wagener

  • 3 cups baked buttercup squash
  • 2 cups milk
  • 2 cups half and half or light cream
  • 4 eggs
  • 1/4 to 3/4 cup maple syrup (depending on sweetness desired)
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract


  • 1 cup whipping cream
  • 1 tsp. vanilla extract
Use a food processor, blender, or potato masher. Scoop the baked squash out of the shell. Measure out three cups and puree or mash and whip by hand. If you're working by hand, or using a blender, add enough milk to make to get the job done. Add the other ingredients, except whipping cream and vanilla, and mix well.

Pour into a glass or corningware baking dish. Using an 8 or 9 inch dish, it will be 2-3 inches thick. Bake at 350 F. till done (30 to 45 min.) - When you shake it, it will wiggle but there won't be any waves. It should swell a bit.

Whip the cream till soft peaks form. Fold in the vanilla.

Scoop portions of the pudding into bowls and serve warm, with whipped cream. Serves six.






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