2
x 23cm cooked shortcrust
flan cases
500gms (18oz) haggis
500gms (18oz) pumpkin puree
275ml (10fl.oz) fresh cream
3 eggs
150gms (5.3oz) caster sugar
1/2 tablespoon salt
Grated peel of large lemon
1 tablespoon ground ginger
1/2 tablespoon ground cloves
1/2 tablespoon ground cinnamon
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1/2
fill pastry cases with haggis and set aside.Make puree by
cutting pumpkin into chunks, removing skin and seeds, boil
in lightly salted water until tender, drain and put through
sieve. Set aside.
Beat
cream lightly with eggs, lemon peel and sugar. Stir mixture
into pumpkin puree, add salt, ginger, cinnamon and cloves.
Mix well then spoon over haggis, filling case full.
Bake
at 180 oC (360oF) until set and golden brown,approx 1 1/4
hours.
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