Turnip Pudding

Inspired by the Pathfinder second edition role-playing game module, "The Fall of Plaguestone", this dish is a maguffin in the story. It comes from a small, impoverished community of farmers, known mostly for growing turnips. They don't have much in the way as a source of sugar but there are bees being kept in the old orchard on the edge of town. I came up with this recipe on my own to try and make the "slightly sweet" dish for members of my gaming group.

• Ready In: 1 hr 50 mins
• Serves: 10
• Yields: 10 portions

Ingredients

• 2  large turnips
• 3  large eggs
• 12  ounces sweetened condensed milk
• 3  tablespoons 1% low-fat milk
• 3  tablespoons honey
• 1 1⁄2 tablespoons lemon juice (about half a lemon)
• 1  teaspoon cinnamon
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon kosher salt

Directions

1. Dice the turnips into 3/4" cubes and cover with water by about 2 inches in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until soft. This takes about 30-40 minutes. Remove from the heat but keep the turnips covered and in the water for another 20 minutes.
2. Drain the water from the turnips and mash them with a potato masher.
3. In a separate, large bowl, whisk the eggs, condensed milk, and 1% milk until completely incorporated. Add the honey, lemon juice, cinnamon, thyme and salt and stir to combine.
4. Combine the egg mixture and the mashed turnips and blend until smooth.
5. Pour into a greased loaf pan and set in ban marie. Place into a 350 degree oven on the middle rack for 1 hour, turning it halfway through.
6. Remove from the oven, let it cool and set a bit before placing in the refrigerator until thoroughly chilled.
7. Remove and serve with whipping cream, berries, or simply as-is.