Pumpkin Pudding
4 servings
60 minutes
Pumpkin pudding is a refined dessert of British cuisine that combines a delicate texture with a rich autumn aroma. This recipe traces back to ancient traditions of using pumpkin in baking, where its softness and sweetness turn baked goods into truly cozy treats. The pudding is made from stewed pumpkin mixed with an airy blend of butter, sugar, eggs, and milk, then baked to perfection. The leavening agent makes it especially light while the wheat flour gives it a harmonious structure. The flavor of this pudding is soft and velvety with subtle caramel notes. It is perfect as a dessert for evening tea, especially when served with cream whipped with sugar. Each spoonful fills you with warmth and comfort, reminiscent of home baking traditions and family gatherings.
1
Stew the pumpkin and mash it with a fork.
- Pumpkin: 500 g
2
Beat softened butter with sugar, add eggs (one at a time), milk, pumpkin, gradually incorporate flour, salt, and baking powder. The dough will be quite liquid.
- Butter: 70 g
- Sugar: 100 g
- Chicken egg: 3 pieces
- Milk: 100 ml
- Pumpkin: 500 g
- Wheat flour: 150 g
- Salt: to taste
- Baking powder (raising agent): 2 teaspoons
3
Place the dough in a greased container and bake at 180 degrees for at least an hour.
- Butter: 70 g
4
The pudding turns out tender and very tasty. It can be served with sour cream whipped with sugar.
