Semolina pudding with pumpkin and apples
4 servings
60 minutes
Semolina pudding with pumpkin and apples is a cozy treat that embodies the tenderness of British cuisine. Its origin is linked to traditional English puddings that have long been made for warming home gatherings. The velvety texture of semolina pairs wonderfully with the light sweetness of pumpkin and a refreshing apple accent, creating a harmony of flavors. Baking in the oven gives the dessert a delicate golden crust, and cooling it before serving makes it especially enjoyable. Perfect for family dinners when you want something simple yet exquisite, and pairs beautifully with honey or vanilla sauce.
1
Wash the pumpkin, peel and remove the seeds, cut into small cubes. Wash the apples, peel and remove the seeds, cut into pieces like the pumpkin.
- Pumpkin: 300 g
- Apple: 300 g
2
Place pumpkin in a thick-bottomed pot, add a little water (about 1 cm), bring to a boil, cover with a lid, and reduce the heat to minimum. Simmer for 10-15 minutes until the pumpkin is half-cooked.
- Pumpkin: 300 g
3
Add apples to the pumpkin and stew until soft. Then drain excess water and puree everything with a blender.
- Apple: 300 g
4
Boil the milk, add semolina while stirring. Cook for 5-10 minutes, stirring occasionally. Cool to about 40 degrees.
- Milk: 200 ml
- Semolina: 150 g
5
Separate the yolks from the whites. Whisk one yolk with sugar (give the second to the cat). Beat the whites with a pinch of salt.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
6
Mix semolina with pumpkin-apple puree (a blender can be used for uniformity). Add the yolk and egg white.
- Semolina: 150 g
- Pumpkin: 300 g
- Apple: 300 g
- Chicken egg: 1 piece
7
Grease the mold generously with margarine and sprinkle with semolina. Pour the pudding into the mold and place it in a preheated oven at 180 degrees for 25-30 minutes. Let the finished pudding cool and refrigerate for 30 minutes before serving.
- Margarine: 1 teaspoon
- Semolina: 150 g