Zucchini and Apple Pudding
4 servings
25 minutes
Zucchini and apple pudding is a delicate and aromatic dish from British cuisine that surprises with its harmonious blend of flavors. Zucchini adds lightness and softness, while apples contribute a pleasant tartness and freshness. Historically, such puddings emerged as a way to combine seasonal ingredients into an exquisite treat. Semolina makes the texture denser, while eggs add airiness and structure. This pudding can be served warm or chilled, enjoying its velvety consistency. Ideal for breakfast or a light dessert, especially when paired with yogurt or vanilla sauce.
1
Peel, chop the zucchini, and sauté with milk and butter (2.5 tbsp) until half-cooked.
- Zucchini: 300 g
- Milk: 100 ml
- Butter: 3 tablespoons
2
Chop the apples and add them to the zucchini. Add sugar and simmer for 5 minutes.
- Green apples: 200 g
- Sugar: 2 tablespoons
3
Add semolina to the mixture, stir, cover with a lid, and keep on low heat for 5 minutes. Let it cool.
- Semolina: 4 tablespoons
4
Separate the egg whites from the yolk and beat. Mix the yolk into the semolina mixture and add the egg whites. Stir and pour into greased molds.
- Chicken egg: 2 pieces
- Butter: 3 tablespoons
5
Bake for 15-20 minutes in a preheated oven.
- Butter: 3 tablespoons