Hello, dear readers of the site!
Who misses homemade sweets and delicacies? Come to me! We will make pumpkin pudding with apples, and baked apples in addition.
Autumn has given us such a wonderful fruit as pumpkin. My parents were so generously gifted that half the yard is littered with pumpkins, and they were as big as a cart wheel. And there will be enough bacon to fatten up and all the relatives to buy porridge until the New Year. I decided to pamper my family with a watermelon dish, I found a recipe for making pumpkin pudding, I invite you to see what happened.
For this dish you will need:
For the pudding itself:
- half a kilo of pumpkin;
- 250 ml milk;
- half a kilo of apples;
- six tablespoons of semolina (without top);
- 3-4 tablespoons of sugar;
- 3 eggs;
For baked apples:
- 4 apples;
- a couple of tablespoons of sour cream;
- two tablespoons of grated chocolate;
- a handful of peeled walnuts;
For decoration:
- coconut flakes;
- some berries (currants, for example);
Let's get started, ladies and gentlemen (pudding is still an English dish, although in its classic sense, we are preparing a casserole rather than pumpkin pudding).
Take a half kilo piece of pumpkin, cut out the inner fibers and cut off the peel. The pulp should be cut into small pieces (let’s say 1.5x1.5 cm).
Fill this with milk and put it on low heat.
When it starts to boil, turn the heat to minimum and, stirring frequently, simmer the pumpkin for 10-12 minutes.
Wash the apples intended for pudding, peel them, cut out the core and cut into small cubes.
Add to the saucepan with pumpkin.
Over low heat, also stirring frequently, simmer this mixture for another 10 minutes. If at the beginning it seems to you that there is very little liquid, don’t worry, after a couple of minutes the apples will release a little juice, the mass will become more like a puree, everything will be fine.
Then add semolina little by little, stir constantly and quite quickly, because the pudding will thicken noticeably and may burn.
You need to keep it on the fire for another 5 minutes, stirring, then remove and let cool.
Egg queue: separate the whites from the yolks.
Beat the whites until fluffy foam.
With a mixer, friends, the foam you get, of course, is wonderful, but you can beat it well by hand with a whisk if you try. Just as two Chinese men at a construction site replace an excavator, so a pair of men’s hands can successfully replace one Chinese mixer. Housewives, take it into your arms.
Pour out the protein foam, it just falls off in chunks, carefully mix again.
Grease a baking pan with melted butter.
put the pudding in it and bake in the oven for 15-20 minutes. Temperature – 180 degrees. At the end, you can check by piercing it with a knife to see if it’s too damp inside. The top will be golden brown and smell very pleasant and tempting... Stop, Antoshka! It's too early to take up the spoon, we're not finished yet.
The pudding needs to be removed from the oven, let it cool, and we will deal with the apples. I washed four beautiful apples, cut out the core from the tail side, but not all the way through, but in the form of a cup.
Now let’s make the filling: grate a piece of chocolate on a medium grater,
add two tablespoons of sour cream and a handful of walnuts. The nut kernels do not need to be cut or crushed, just break them into pieces with your hands.
Mix the filling and fill the apples. Place them in the oven for 15-20 minutes (180 degrees).
Well, what a delicious thing it turned out to be, the apples are so juicy that the juice flows out of the top. We decorate this dessert with coconut flakes and berries (I had frozen currants).
I quickly take the final shot, otherwise I’ll fill the whole camera with drool and you won’t be able to see my pumpkin pudding. Both adults and children should like this yummy dish (just don’t show them the glass).
Be healthy and see you again!
The pudding turns out to be very tender, it will not be possible to remove it from the mold, so we prepare it in portions. From this amount of ingredients I got 6 small servings. My ramekens are 9 cm in diameter and 4.5 cm in height.
Finely chop or grate the pumpkin, add milk and simmer until tender over low heat. You can cover it with a lid to prevent the milk from boiling away.
Peel and core the apples, chop finely, add to the pumpkin and simmer for another 5 minutes.
Then add semolina and sugar, simmer for another 3-5 minutes with constant stirring.
Cool the finished mixture and puree with an immersion blender.
Separate the yolks from the whites. Mix the yolks into the puree. Beat the egg whites until stiff and gently fold into the pumpkin mixture.
Grease the molds with butter and fill 3/4 full with puree.
Bake in an oven preheated to 180 C for 15 minutes until golden brown. During baking, the pudding rises well, and as it cools, it settles a little (this is normal for recipes with whipped egg whites).
Let the finished pudding cool for a couple of minutes and you are ready to serve!
Pumpkin is a delicacy that is not only tasty, but also incredibly healthy. Even children will love this dessert. Several interesting recipes for making pumpkin pudding are waiting for you below.
Pumpkin and apple pudding
Ingredients:
- pumpkin – 400 g;
- apples – 400 g;
- milk – 200 ml;
- semolina – 3 tbsp. spoons;
- butter – 4 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- eggs – 2 pcs.;
- cinnamon – 1 pinch.
Preparation
Cut the apples in half, remove the core and cut into slices. Cut the pumpkin pulp into small cubes. Separate the whites from the yolks. Pour milk over the pumpkin, bring to a boil, and cook until half cooked for about 5 minutes. Pour 200 ml of hot water over the apples and cook until half cooked. Then we drain them in a colander, dry them and add them to the pumpkin.
Slowly add semolina into the resulting mixture and cook for 5 minutes, stirring. Cool, add sugar and yolks. Sprinkle with cinnamon and mix well. Add the whipped whites and mix again. Grease a baking dish with half the butter, spread the pumpkin-apple mixture and bake at 180 degrees for 15 minutes. Melt the remaining butter and pour it over the pudding just before serving.
Pumpkin pudding with cottage cheese
Ingredients:
- cottage cheese – 700 g;
- pumpkin – 500 g;
- eggs – 2 pcs.;
- semolina – 4 tbsp. spoons;
- sugar – 0.5 cups;
- milk – 2/3 cup;
- salt - a pinch;
- cardamom, cloves, cinnamon, vanilla, powdered sugar - to taste.
Preparation
Pour the semolina into a cup and fill it with cold water (the cereal should be covered with water). Cut the pumpkin into small cubes, fill it with milk, add butter and simmer for 5-7 minutes. rub through a sieve, add pumpkin-milk mass, egg, sugar, spices and semolina. Mix carefully. Grease the mold with butter, spread the prepared mixture and bake at 200 degrees for 20 minutes. We take the cottage cheese-pumpkin pudding out of the oven, let it cool right in the pan, then turn it over onto a flat dish and sprinkle cinnamon and powdered sugar on top.
Recipe for pumpkin pudding with apples and carrots
Ingredients:
- pumpkin – 0.5 kg;
- apples – 300 g;
- carrots – 200 g;
- milk – 1 glass;
- semolina – 5 tbsp. spoon;
- eggs – 3 pcs.;
- heavy cream – 3 tbsp. spoons;
- liquid honey – 3 tbsp. spoons;
- vegetable oil – 1 teaspoon;
- butter – 2 tbsp. spoons;
- bread crumbs - 1 tbsp. spoon;
- salt.
Preparation
Wash the carrots and pumpkin, peel and cut into small cubes. Place the vegetables in an enamel saucepan, add milk and simmer until soft. After this, slowly add the semolina and, stirring, simmer for 15 minutes over low heat. After this, let it cool a little. Grind the yolks with honey and add them to the milk mass, salt to taste. Peel and core the apples and grate them on a medium grater. Add them to the rest of the ingredients, mix, and then add the whipped whites into a fluffy foam. Mix gently again.
Grease the mold with vegetable oil and sprinkle with breadcrumbs. Lay out the dough, pour cream over it and place in the oven for 25 minutes at 180 degrees. Before serving, pour pumpkin pudding with apples and carrots with melted butter.
No Bake Pumpkin Pudding Recipe
Ingredients:
- eggs – 2 pcs.;
- warm milk – 300 ml;
- sugar – 50 g;
- pumpkin – 130 g.
Preparation
Three pumpkin on a fine grater, then pour in milk, add sugar and eggs and beat it all with a mixer until smooth. Pour the resulting mixture into equal cups or jars and cover with foil. Take a wide saucepan, put a towel on the bottom and place cups on top. Pour water into the pan; there should be enough water so that it does not reach the edge of the container by about 1 cm.
Cover the pan with a lid and let the water boil, then reduce the heat and let it sit for another 1 minute, after which we turn off the heat completely, but do not remove the container for another 15 minutes. After this, we check whether our pudding has frozen. We serve it chilled.
I’m sure you know dozens of ways to cook delicious pumpkin: bake it in pieces or stuff it whole, cook cream soup or. The orange-sided beauty is equally good boiled, stewed, baked and pickled. I suggest adding another delicious recipe to your cookbook - pumpkin pudding with semolina, raisins and cinnamon.
The pudding is baked in the oven, prepared without flour, based on pumpkin puree, semolina porridge and eggs, so it turns out incredibly soft and tender. First you need to bring the pumpkin to softness, separately steam the raisins and semolina in hot milk, then combine everything and at the very end add the whipped whites. It is the airy protein mass that will turn an ordinary casserole into an airy and tender pumpkin-semolina pudding. The dessert is very tasty, moderately sweet, beautiful orange color, interspersed with raisins and a pleasant aroma of cinnamon, elastic and airy at the same time. I hope you will enjoy!
Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings
Ingredients
- pumpkin (pulp) – 400 g
- water – 1 tbsp. for cooking pumpkin
- small chicken eggs - 2 pcs.
- semolina – 4 tbsp. l. no slide
- sugar – 3 tbsp. l. or to taste
- salt - 2 chips.
- ground cinnamon – 0.5 tsp.
- vanillin - on the tip of a knife
- raisins – 3 tbsp. l.
- milk – 150 ml
- butter and crackers - for sprinkling the molds
Preparation
I peeled and cored the pumpkin. I cut it into small cubes, put it in a saucepan and poured a glass of water. Bring to a boil over medium heat and simmer covered for about 20 minutes, stirring frequently.
Cooking time depends on the type of melon. In general, you need to simmer it until it becomes soft and almost all the liquid is gone. If there is any water left in the pan, it must be drained! I mashed the pulp into puree using a potato masher. Set aside to let the pumpkin puree cool.
I boiled the milk in a separate saucepan. Stirring with a whisk, poured semolina into it in a thin stream and added washed raisins. I boiled it and immediately removed it from the heat, leaving it for 3-4 minutes so that the raisins swell and the semolina steams. But do not cool completely, otherwise the thick semolina porridge will turn into a very dense mixture and will not be distributed well in the dough.
Separated the yolks from the whites. Added semolina porridge, yolks, salt and sugar to the warm but not hot pumpkin puree. Flavored with cinnamon and vanilla. Adjust the amount of sugar to taste, focusing on the degree of sweetness of the pumpkin.
Mix vigorously with a whisk so that there are no lumps.
Separately, beat the egg whites to stiff peaks - 2-3 minutes, you can use a mixer or blender; you will have to work longer with a whisk by hand.
Heat-resistant baking dishes were greased with butter and sprinkled with breadcrumbs. I filled the molds with dough to 2/3 of the volume (the pudding will rise in the oven and then settle a little as it cools).
Advice. All puddings, including pumpkin pudding, are best prepared in small serving molds (or divided into 3-4 medium puddings). If you have only one large mold in your household and you want to pour all the dough into it at once, then I recommend baking in a water bath - pour water onto the baking sheet so that it reaches 2/3 of the height of the mold and bake until the inside is baked, approximately 1 hour. It is better not to look into the oven for the first half hour so that the “cap” does not settle. The pudding will rise greatly and then slowly settle as it cools.
Immediately put it in a hot oven. I baked at 160-180 degrees, small cupcakes for 30 minutes, large cups for 50-60 minutes. The pudding is ready when it has a crust on top and is not raw in the center. Turn off the heat and leave the pudding for another 15-20 minutes in the cooling oven.
When warm, the pumpkin's consistency will be more like a soufflé - it can be eaten with a spoon. But don’t rush, let it cool and strengthen, then it will become more elastic, remaining tender and soft inside. Serve the pudding cool, drizzled with maple syrup or honey. Can be topped with a scoop of ice cream, whipped cream or a dollop of sour cream. If it is not sweet enough, you can sprinkle it with powdered sugar. Enjoy your tea!
On a note
What can you combine pumpkin with in pudding? It turns out very tasty with apples and surprisingly tender with cottage cheese (similar to). You can also cook it by adding a little pumpkin puree.
Today I suggest making pumpkin pudding. This simple and tasty dessert will not take much effort and time to prepare, but will certainly delight you with its seductive taste.
Prepared without adding flour, based on eggs and pumpkin puree, the pudding is airy and very light. Moderately sweet and almost dietary in composition, pumpkin pudding has a delicate, refined taste and delicate texture, reminiscent of baked cream. For greater effectiveness, you can add nuts and dried fruits to the composition, add a scoop of ice cream or caramel sauce to the finished pudding, and decorate with whipped egg whites or cream. In any case, it will turn out very tasty! Try it!
Prepare the ingredients according to the list.
Separate the yolks from the whites. Place the whites in the refrigerator to cool; on the contrary, warm the yolks slightly, leaving them warm while you prepare the remaining ingredients.
Peel the pumpkin from seeds and peel and cut into small pieces.
Place the pumpkin pieces in a saucepan and add enough cold water to lightly cover the pieces. Cover the pan with a lid, bring the water to a boil, then reduce the heat to medium and cook the pieces for 15-20 minutes, until soft. Check readiness by piercing the pieces with a fork. If the fork goes in easily and the pieces fall apart, it’s done.
Drain and puree the pumpkin pieces until smooth and then cool slightly.
Add 5-6 tbsp to the yolks. Sahara. Beat for a few minutes until most of the sugar has dissolved and the mixture has turned white.
Add warm pumpkin puree, as well as 3 tbsp. softened butter at room temperature and 3 tbsp. bread crumbs.
Rusks for pudding can be easily prepared at home: just dry 200-300 grams of white bread cut into pieces in the oven, and then grind the pieces to fine crumbs.
Beat the ingredients for a few minutes until the mixture is smooth. Add spices to taste. I add ground cinnamon, nutmeg and vanilla sugar.
Add a pinch of salt to the cooled whites and beat until stiff peaks form.
Fold the whipped whites into the mixture of pumpkin puree and yolks. Add the whites in small portions and gently stir the mixture from bottom to top to maintain its airiness.
Grease baking dishes with butter and sprinkle with breadcrumbs.
Add the mixture to the molds, filling them about 2/3 full.
Place the pudding in an oven preheated to 150 degrees and bake for 40-50 minutes. Then turn off the heat and leave the pudding for another 10-15 minutes in the cooling oven.
The pudding will expand slightly as it bakes and will settle slightly as it cools.
At this point the pudding is virtually ready. If desired, the dessert can be decorated with whipped egg whites, cream or a scoop of ice cream.
To decorate the pudding with egg whites, beat an additional 2-3 chilled egg whites until stiff, adding a pinch of salt. Then gradually, while continuing to beat, add a little powdered sugar (to taste) and a few drops of lemon juice. Beat for a few more seconds until the mixture becomes shiny and the white peaks are firm.
Decorate the pudding with beaten egg whites using a spoon or piping bag fitted with tips.
Then place the pumpkin pudding in an oven preheated to 200-220 degrees for another 4-5 minutes, until the protein “cap” is browned. The outside of the whites will fry slightly and become denser, but inside they will remain airy, soft and tender.
Pumpkin pudding is ready. Bon appetit!