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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Lemon and brown sugar pudding


We've baked this pudding, but it could easily be steamed instead.

You'll need

250 gm butter, softened, plus extra for greasing Juice (about 160ml) and rind of 2 juicy lemons 60 gm brown sugar 250 gm caster sugar 5 eggs, at room temperature 250 gm (1 1/3 cups) self-raising flour 125 ml (½ cup) milk Finely grated rind of ¾ orange To serve: pouring cream, yoghurt or ice-cream

Method

  • 01
  • Preheat oven to 170C, and generously grease a 2-litre pudding mould with butter. Mix lemon juice and brown sugar in a bowl, then pour into pudding mould and set aside.
  • 02
  • Beat butter and caster sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sieve flour in, add a pinch of salt and fold to combine. Add milk and lemon and orange rind, mix gently, then spoon into pudding mould and smooth top. Cover with a buttered round of baking paper, then a double layer of foil and tie tightly with kitchen string. Place pudding mould in a deep oven tray or a wide ovenproof saucepan, fill pan with enough hot water to come halfway up the side of the mould and bake for 2 hours. Serve hot with pouring cream, yoghurt or ice-cream.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Late-harvest chenin blanc

Featured in

Jul 2013

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