Chop the kabocha squash into large chunks and peel. Simmer for 6 minutes in a pan. Drain in a colander or sieve and set aside to cool. Make the sauce (Recipe ID: 1256712).
In order, put milk, eggs, sugar, kabocha squash, butter, and cake flour into a mixer. Blend for 1 minute You could also use a blender.
When baking without adding boiling water, do not add caramel sauce or simply add it to the blender in Step 2.
Preheat the oven to 170℃. Pour the pudding mixture into a cake pan. Pour the caramel sauce over the mixture. Don't worry, it will sink naturally.
Bake for 60 minutes. If you pour about 1 cm of boiling water into the baking tray, it will become a pudding. Without boiling water, it will become a cake.
Test with a skewer and make sure it comes out clean When it's cooled, cover with plastic wrap without removing from the pan. Make sure to chill it well in the fridge before removing the pan to serve.
Story Behind this Recipe
I finally bought a mixer. So, I put together this recipe to make a super easy kabocha pudding cake!
Pour the caramel sauce while it's still hot! If it's cooled and hardened, it won't sink to the bottom. So, warm it up again so that's liquid before pouring into the mixture These days I also use a blender - put everything into a bowl and blend.