2 1/4 lb (1 kg) pumpkin flesh
5 oz (150 g) caster sugar
5 oz (150 g) chopped walnuts
5 oz (150 g) caster sugar
5 oz (150 g) chopped walnuts
method
1. Cut the pumpkin flesh into thin, rectangular pieces measuring about 3 x 1 1/4 in (8 x 3 cm).
2. Place these in a very wide, flameproof earthenware casserole dish, sprinkle with the sugar and add just sufficient water to cover; leave to stand for 24 hours.
3. Place the casserole dish on a moderate heat, bring to the boil, reduce the heat and simmer gently for 45 minutes, stirring now and then, until the pumpkin is tender.
4. Leave to cool at room temperature and then serve in small bowls or dishes, sprinkled with the chopped walnuts.
2. Place these in a very wide, flameproof earthenware casserole dish, sprinkle with the sugar and add just sufficient water to cover; leave to stand for 24 hours.
3. Place the casserole dish on a moderate heat, bring to the boil, reduce the heat and simmer gently for 45 minutes, stirring now and then, until the pumpkin is tender.
4. Leave to cool at room temperature and then serve in small bowls or dishes, sprinkled with the chopped walnuts.
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