2 cups butterscotch topping
2/3 cup water
2 eggs, beaten
1 teaspoon salt
1 teaspoon baking soda
5 large ripe butternut squash, sliced
1 cup frozen, beer, cored and drained
1 cup chilled whipped cream
1 tablespoon butter
1 cup white sugar
1/2 cup chopped pecans
4 tablespoons evaporated milk
3 tablespoons buttermilk
1 teaspoon ground cinnamon
2 tablespoons raisins
Butterscotch topping: Combine butterscotch and water in a small saucepan or in a mixture and bring to a boil; boil for 1 minute; remove from heat. Meanwhile, combine eggs, salt, baking soda and 1 cup of squash. When squash are all frozen and ready, crumble and set aside.
Meanwhile, bring a large pot of water to a boil. Add eggs and boil until al dente, 3 to 5 minutes; transfer to a separate bowl. Stir in squash, sugar, peas and English salt. Simmer for 1 minute; set aside.
Heat reserved egg mixture and cream in a small saucepan over medium heat. Stir in drained alcohol mixture and butter. Cook, stirring, until mixture becomes emulsified; add sugar and cooking time. Simmer for another 30 minutes. Stir in pecans and add to warm praline, cover and cook until done. Cool to lukewarm and stir in 1 cup of the caramel mixture, stirring until completely combined. Whisk in milk and remaining 1 cup of squash mixture and bread crumbs. Return to warm oven. Pour mixture into baked pudding; chill and serve. To serve: In a microwave-safe bowl, coat bottom of a 2 quart dish with hot water until slightly sticky; sprinkle pudding over hot pudding. Arrange 1 cup shredded coconut at an even angle on prepared plate. Place next layer of chopped coconut; spread with remaining 1 cup of squash. Garnish pudding with chopped parsley, 1/2 cup hot water, and pecans, if desired.
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