Pumpkin pudding with apples
6 servings
80 minutes
Pumpkin and apple pudding is a cozy treat from British cuisine, filled with autumn notes and a delicate flavor. Its history begins in the traditions of rural homes in England, where pumpkins and apples were used in sweet dishes due to their natural sweetness and availability. This pudding has a velvety texture thanks to semolina and lightness from whipped egg whites, while the subtle aroma of cinnamon makes it especially warm and comforting. Baked in the oven under a gentle layer of sour cream, it develops an appetizing golden crust. Perfect as a cozy dessert for tea on cool evenings, it highlights the natural sweetness of the fruits and leaves a pleasant creamy aftertaste.
1
Cut the peeled pumpkin and sauté it until half-cooked in milk with added butter. Add the peeled and chopped apples and sauté until cooked. Stir in semolina. Mix the mass thoroughly, cook for 5 minutes, then cool. Incorporate 2 egg yolks beaten with sugar and mix well again. Add cinnamon, whipped 2 egg whites, and gently mix.
- Pumpkin: 300 g
- Apple: 300 g
- Milk: 0.8 glass
- Butter: 3 tablespoons
- Semolina: 1 tablespoon
- Sugar: 2 tablespoons
- Chicken egg: 3 pieces
- Cinnamon: to taste
- Chicken egg: 3 pieces
2
Place the mass on a greased and breadcrumb-sprinkled baking sheet, level the surface, brush with sour cream mixed with egg, and bake in the oven.
- Butter: 3 tablespoons
- Breadcrumbs: 1 tablespoon
- Chicken egg: 3 pieces
- Sour cream: 6 tablespoons
3
When serving, pour the pudding with sour cream.
- Sour cream: 6 tablespoons
