Puddings Marrow "fruit" flan

A funny recipe, but don't knock it til you try it!

Marrow flan
Serves 4-6

57g, or your hex b wholemeal bread allowance
2 eggs, beaten with a splash of water
2 rounded tblsp reduced sugar jam or marmalade
1lb marrow
1 egg
2 tblsp granulated sweetner or to taste
pinch of ground nutmeg


preheat oven to 200c, and spray a 7 inch flan tin with frylight.

Use a rolling pin to roll your bread wafer thin, dip into the 2 beaten eggs, then use to line the flan tin.
You will have to cut the bread to fit.
Cook for 10-15 mins until just beginning to crisp.
Cool.
Peel the marrow, cut in half, discard the seeds, then chop flesh into chunks.
Put into a saucepan with an inch of water and simmer gently until soft.
Drain well, then return to the pan and over a gentle heat stir until there is no water left. With a wooden spoon beat to a pulp.
Cool.
Heat the jam in microwave and spread on the base of the bread case.
Add the egg, sweetner and nutmeg to the marrow and mix well.
pour over the jam in the bread case and cook for 15 mins at 200c, then reduce oven to 180c and cook for another 10-15 mins until golden and set.
Serve hot or cold.

You can replace the marrow with butternut squash or pumpkin.

It's really nice! It has the texture of pulped apples, doesn't taste of marrow really because of the sweetner and nutmeg. In the "olden days" marrow was considered a fruit and was often used in pudding dishes like pies and crumbles, but today it's been hi-jacked as a veg and forgotten as a fruit!
One advantage of using it as a fruit, is that unlike apples, pears etc, you don't have to syn it if you cook it!