Home Vegetables Pumpkin pudding with semolina. Pumpkin casserole with semolina and apples - healthy! How to cook pumpkin casserole with semolina in the oven, bread machine and slow cooker. How to make pumpkin pudding

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Pumpkin pudding with semolina. Pumpkin casserole with semolina and apples - healthy! How to cook pumpkin casserole with semolina in the oven, bread machine and slow cooker. How to make pumpkin pudding

Hello, dear readers of the site!

Who misses homemade sweets - goodies? Come to me! We will make a pumpkin pudding with apples, and baked apples in addition to it.

Autumn gave us such a wonderful fruit as a pumpkin. My parents were so generously endowed that half the yard was littered with pumpkins, and so pot-bellied - the size of a cartwheel. And there will be enough bacon for fattening and all relatives for porridge until the New Year. I also decided to pamper my family with a garmelon dish, I found a recipe for how to cook 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 of 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 (the pudding is still English dish, although in its classical sense, we are preparing rather than a pumpkin pudding, but a casserole).

We take a piece of pumpkin for half a kilo, cut out the internal fibers and cut off the peel. The pulp should be cut into small pieces (well, let it be 1.5x1.5 cm).

Fill this case with milk, put on a small fire.

It starts to boil - we make the fire minimal and, stirring often, simmer the pumpkin for 10-12 minutes.

Wash apples for pudding, peel, core and cut into small cubes.

Add to bowl with pumpkin.

On low heat, also stirring often, simmer this mixture for another 10 minutes. If at the beginning it seems to you that there is very little liquid - do not worry, after a couple of minutes the apples will release some juice, the mass will become more like mashed potatoes, everything will be in order.

Then we add semolina little by little, stir constantly and rather quickly, because the pudding will noticeably thicken and may burn.

Keep it on fire for another 5 minutes, stirring, then remove and let cool.

Egg line: Separate the whites from the yolks.

Whisk egg whites until fluffy.

With a mixer, friends, the foam turns out, of course, wonderful, but you can beat it well with a hand whisk if you try. As two Chinese at a construction site replace an excavator, so a pair of male hands can successfully replace one Chinese mixer. Housewives, take charge.

We dump out the protein foam, I have it, it disappears in pieces, gently mix again.

melted down butter grease the baking dish

We put the pudding in it and send it to bake in the oven for 15-20 minutes. The temperature is 180 degrees. In the end, you can check - pierce with a knife - if it's too damp inside. A golden crust will be baked on top, it will smell very pleasant and seductive ... Stop, Antoshka! It's too early to take a 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 side of the tail, but not 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. Nut kernels do not need to be cut or crushed, just break into pieces with your hands.

Stir the filling and fill the apples. In the oven for 15-20 minutes (180 degrees).

Well, what a relish it turned out, the apples are so juicy that the juice flows through the top. Decorate this dessert coconut flakes and berries (I had frozen currants).

I quickly take the final shot, otherwise I will fill the whole camera with saliva and you will not be able to see my pumpkin pudding. Both adults and children should like such a yummy (just don’t show them a glass).

Be healthy and see you soon!

Fruit and berry recipes

pumpkin pudding

30 minutes

60 kcal

5 /5 (1 )

Pumpkin- a delightful gift of autumn, its wonderful, tender pulp contains a truly unique set beneficial vitamins, and the taste of this vegetable is special, incomparable with anything. Unfortunately, in our country they don’t really like to cook pumpkin, except for the famous porridge, which has already managed to get bored with everything. Completely in vain! Great recipe incredibly tasty pumpkin and apple pudding with semolina I inherited from my grandmother, who at one time knew how to cook wonderful dishes. Today I will share this recipe with you so that every housewife can make their own pudding, which is a real culinary masterpiece. What will you use to cook pumpkin pudding, in the oven or in the slow cooker, it doesn’t matter at all, the main thing is to take the process responsibly.

Kitchen tools

To make your pudding truly tasty and nutritious, prepare all the necessary kitchen utensils and utensils ahead of time:

a frying pan with a Teflon or ceramic coating and a small saucepan,
pudding molds (you can take ceramic cups),
two or three tablespoons

teaspoons,
several capacious bowls with a volume of 200 ml or more,
measuring cup or kitchen scale
towels,
cutting board and whisk.

To shorten the time it takes to make the pudding, you can use food processor with chopper or blender.

You will need

How to choose the right ingredients

The proposed pudding turns out to be perfect almost always, especially if you have chosen the right ingredients for it. To make the product tasty and healthy, listen to some tips.

Be attentive to choice of pumpkin- it should be mature, but not overripe. It is not allowed to use a rotten ingredient, as well as a very dried one, it is better to use such a pumpkin in porridge.
Absolutely any apples will do, but in my family they give preference for varieties "with sourness", you can also take sour plums or pears.
Milk can be successfully replaced with kefir or yogurt, and ryazhenka is perfect for implementing the recipe.
If you have small eggs, it is better to take a couple for the recipe, because if the pudding does not have enough “sticky” egg component in the composition, the product may turn out to be too loose or even liquid.
Semolina can be replaced with a tablespoon of flour or potato starch, but do this only as a last resort, as flour pudding is not as tasty and tender.

Cooking in the oven

Thoroughly peel the pumpkin, remove the seeds.
Then we wash it under running water and grate it, you can use the chopper of a food processor.
Pour the component into a saucepan, pour milk and mix with a whisk.
Simmer over low heat until cooked through, about 5 minutes.
In the meantime, peel and finely chop (or rub) apples.
Pour them into a saucepan with pumpkin, mix thoroughly.
We extinguish the mass for about five minutes, do not increase the intensity of the fire.
Pour semolina, mix again and cook for another three minutes.
After the specified time, turn off the stove, and cool the workpiece to a slightly warm state.
Beat the egg white in a blender until a fluffy and strong foam is obtained.
Pour granulated sugar into the chilled pumpkin mass, then pour the yolk.
Stir, put the egg whites in the same place and fold them into the mass with a few confident movements.
Lubricate the pudding molds with butter and put the resulting workpiece into them.
Place the molds in a cold oven and bake until light, golden brown at a temperature of 170 degrees.

Cooking in a multicooker

We bake the chopped pumpkin with milk using the “Stew” program for about three minutes.
Then add grated apples, semolina and granulated sugar, mix.
Simmer in the same mode for about five minutes, then put the mass to cool in a separate bowl.
In a barely warm mass, we introduce the yolk and well-whipped protein, mix gently.
We wash the bowl, coat it with butter and transfer the pumpkin billet into it.
We level the surface of the mass with a spatula, turn on the “Baking” program.
Bake the pudding for about ten minutes without opening the lid of the multicooker in the process.
After the time has elapsed, turn off the device, let the pudding brew inside for another five minutes.

How can you diversify the standard recipe

To make your pudding even more delicious, tender and appetizing, you can add some extraneous ingredients to it that will transform beyond recognition. classic dish. For example, I myself often include some of the following ingredients in the recipe:

dried fruits(prunes, raisins, dried apricots);
fresh fruits(plums, pears, apricots);
candied citrus fruits(orange, grapefruit, lemon);
marmalade(strawberry, cherry, apricot);
alcohol(a few drops of liquor or cognac).

What to serve with pumpkin pudding

Such a fragrant product can be successfully used as an independent breakfast dish or light lunch, and as a dessert after a plentiful feast of gluttony. Usually my family requires me to serve the following foods with pudding:

cool drinks(kvass, fruit drink, fruit compote);
sweet bakery products (cupcakes, shortcakes or cookies);
fresh milk;
tea or coffee.

To prevent milk from “escaping” at the first stage of preparing the dish, do not cover the saucepan with a lid and mix the contents often with a spatula.
At the last stage of cooking in a stewpan with pumpkin and apples, try to stir the mass every few seconds so that the components do not burn.
If you are cooking pudding in non-ceramic molds, you can put the pudding in a preheated oven, just make sure that the temperature does not rise above 180 degrees.
Be sure to chill the hot pudding blank before adding the beaten egg white and yolk to it, otherwise the egg will simply curdle, and your pudding will turn out to be too dense and will surely burn during baking.
You can not rub the pumpkin or grind it in a blender - you can simply chop it finely with a knife, and after boiling, crush the mass with a kitchen crush. This advice is useful for those who are not available to some kitchen appliances.
Try not to store pumpkin pudding for too long, even in the refrigerator: tomorrow it will not be as tasty as today, and in a couple of days it will completely turn into an inedible semi-liquid mass.
Feel free to improve your culinary skills by cooking for your loved ones unusual treats from a pumpkin. For example, magical, as well as inimitably tasty, always attracting admiring glances, can become an excellent delicacy for both adults and children. In addition, prepare a fragrant one that all members of your family will definitely like.

Pumpkin pudding: video

The video below shows the detailed process of making the perfect apple and pumpkin pudding.

Pumpkin-apple pudding video recipe. A book about tasty and healthy food

Project website: http://www.videocooking.ru
Prepared according to the recipe from The Book of Tasty and Healthy Food:
PUMPKIN AND APPLE PUDDING
Peel the pumpkin, chop and stew in milk until half cooked; then add chopped apples and simmer until the pumpkin is ready, then add semolina, mix and cook for another 5 minutes. After that, cool, add sugar, yolk and whipped protein, mix gently, put on a greased frying pan and bake. Drizzle with oil and serve. Pumpkins - 100 g, apples - 100 g, milk - 50 g, semolina - 15 g, sugar - 10 g, 1/2 egg, butter - 20 g.

Baked for 40 minutes. #recipes
#yummy
#videorecipes
#cooking
#food
#zhanna
#videocooking
#breakfast
#dinner
#dinner

https://i.ytimg.com/vi/yHCvzd4I8GY/sddefault.jpg

https://youtu.be/yHCvzd4I8GY

2013-12-02T13:33:08.000Z

Pumpkin Pudding with Apples - amazingly tasty and tender dish, which can be prepared even by those who have never taken on such desserts before. What do you know about this dish? Maybe one of the readers knows how to cook it even more tasty and fragrant? Or do you know about some new additions to this amazing product? Share your findings in the comments, let's discuss pumpkin pudding from all angles! Bon appetit to everyone and always successful experiments in the culinary field!

From pumpkin - this is a delicacy that is not only tasty, but also incredibly healthy. Even kids will love this dessert. Several interesting recipes pumpkin pudding recipes 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.

Cooking

Cut the apples in half, remove the core and cut into slices. Cut pumpkin pulp into small cubes. Separate the whites from the yolks. Pour the pumpkin with milk, bring to a boil, cook until half cooked for about 5 minutes. Apples pour 200 ml hot water and also cook until half cooked. Then we throw them in a colander, dry them and add to the pumpkin.

Pour semolina into the resulting mixture slowly and boil for 5 minutes, stirring. Cool, add sugar and yolks. Sprinkle with cinnamon and mix well. Add the beaten egg whites and mix again. Lubricate the baking dish with half the butter, spread the pumpkin-apple mass 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.

Cooking

Pour semolina into a cup and fill it cold water(groats should be covered with water). We 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. We grease the form with butter, spread the prepared mass and bake at a temperature of 200 degrees for 20 minutes. We take the curd-pumpkin pudding out of the oven, let it cool right in the form, then turn it over onto a flat dish and sprinkle with 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. spoons;
eggs - 3 pcs.;
heavy cream - 3 tbsp. spoons;
liquid honey - 3 tbsp. spoons;
vegetable oil - 1 teaspoon;
butter - 2 tbsp. spoons;
breadcrumbs - 1 tbsp. a spoon;
salt.

Cooking

Wash carrots and pumpkin, peel and cut into small cubes. We put the vegetables in an enamel saucepan, pour in the milk and simmer until soft. After that, slowly add semolina and, stirring, simmer for 15 minutes over low heat. After that let it cool down a bit. Grind the yolks with honey and add to the milk mass, salt to taste. We clean the apples from the core and peel and three on a medium grater. Add them to the rest of the ingredients, mix, and then introduce the whites whipped into a lush foam. Mix gently again.

Lubricate the form vegetable oil, sprinkle breadcrumbs. We spread the dough, pour it with cream and send it to the oven for 25 minutes at a temperature of 180 degrees. Before serving, pour the 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.

Cooking

Three pumpkins on a fine grater, then pour milk, add sugar and eggs and beat it all with a mixer until a homogeneous mass is obtained. Pour the resulting mixture into identical cups or jars and cover with foil. We take a wide pan, put a towel on the bottom and put cups on top. Pour water into the pan, it should be enough so that it does not reach the edge of the containers by about 1 cm.

We cover the pan with a lid and let the water boil, then reduce the fire and hold for another 1 minute, after which we turn off the fire completely, but do not remove the containers for another 15 minutes. After that, we check if our pudding has frozen. We serve it chilled to the table.

Puddings have not yet become a very popular dish with us. Most people know about them only from the detectives of Agatha Christie. Moreover, everyone without exception believes that preparing this dish is very difficult, takes a lot of time and requires virtuoso culinary skills. We will not consider purely english recipes. It may well be that with regard to them all fears are justified. However, for example, pumpkin pudding is not much different from a casserole that any housewife prepares without hesitation and almost automatically. So get rid of all prejudices and go ahead - to conquer new gastronomic peaks!

pumpkin pudding

A pound of this vegetable is taken, cut into proportionate pieces, poured into a saucepan with half a glass of water and stewed until softened. The water will evaporate almost completely. The mass is transferred to a blender and processed into puree. Butter (about 70 g), pulled out of the refrigerator in advance, is rubbed with half a glass of sugar. With incessant beating, three eggs are added in turn, followed by half a glass of milk. A whole glass of flour is mixed with two tablespoons of baking powder and a pinch of salt and gradually added to the dough. For flavor, you can add a little vanilla or cinnamon. Pour into a greased baking dish ready dough and put in the oven at a temperature of +180 ° C. An hour later, the already prepared pumpkin pudding is taken out. The recipe suggests pouring it with sour cream whipped with granulated sugar. The treat is ready!

Pumpkin and apple pudding

For him, both components take 300 grams. First, pumpkin cubes are boiled in an incomplete glass of milk, where two tablespoons of butter are melted. When the vegetable is cooked to half, cubes of peeled apples are added to it; when the fruits are cooked, semolina is poured out - one and a half tablespoons. After five minutes, the future pumpkin pudding is removed from the fire; after cooling, the yolks of 2 eggs, beaten white with two tablespoons of granulated sugar, are poured into the dough. The mass is diligently kneaded, after which separately beaten yolks and cinnamon are added to it. The oven sheet is greased with oil, sprinkled with breadcrumbs (you can use flour), the pumpkin and apple pudding is evenly distributed over the surface, smeared with sour cream and put into the oven. Readiness is determined by a beautiful blush; if you don't trust purely visual methods, you can pierce the pumpkin and apple pudding with a match or a toothpick. The dough is not sticky - it means it's ready. You can get it, cut into portions and pour over sour cream.

Millet pudding with pumpkin

For him, porridge is boiled first of all, since it takes longer to cook than a vegetable. In addition, millet increases in volume when cooked, and in ready dish it and the pumpkin should be equally divided. Groats are poured into milk and boiled until thickened. Next, pumpkin cubes are laid in it, the pan is closed with a lid and hidden in the oven for forty minutes. After the specified time, yolks whipped with sugar are added to the mass at the rate of 2 eggs plus three tablespoons of sand per pound of mass. All components are mixed, the dough is laid out in greased molds, and the pumpkin pudding is placed in a double boiler for half an hour. It turns out a magnificent and tasty delicacy.

Cottage cheese pumpkin pudding

Unlike most recipes, for this vegetable (half a kilogram) is not boiled, but fried for five minutes - either in fat or on sunflower oil. The finished slices are removed, and the butter is beaten with the yolks of four eggs, cinnamon, lemon zest and half a glass of sugar. Half a kilogram of cottage cheese is poured into it (take dry, granular), two tablespoons of crackers (for greater uniformity, it is better to grind them in a coffee grinder) and whipped whites of two eggs. it is laid in a form greased and sprinkled with breadcrumbs in layers: pumpkin - cottage cheese - pumpkin ... It is placed in the oven for 20 minutes; then the surface is covered with the remaining two proteins, whipped with sugar into a foam - and again in the oven for a few minutes, so that the foam sets. Eating such a pudding from allows both hot and cold.

Pumpkin pudding with rice

The vegetable cut into slices is placed in a saucepan and poured with milk. For 800 g of pumpkin, a couple of spoons are enough. A piece of butter, sugar (two heaped spoons) and washed rice - half a glass are also added there. The dish is closed and sent to the oven. The finished mass is kneaded, three beaten eggs, two tablespoons of butter and the zest of half an orange are poured. Everything mixes well; You can even use a mixer or blender. At the same stage, the dish is salted; however, salt, in principle, is an optional component, many cooks embody this recipe without it. Steamed raisins are added, pumpkin pudding is laid in a mold, sprinkled with cheese, sprinkled with olive oil or put in the oven until a crust appears. Note that this casserole can serve as both a dessert and a main course. It can be made sweet by simply adding sugar, or it can be served as a side dish with meat - both orange zest and raisins harmonize well with it.

Pumpkin pudding in a slow cooker

For its preparation it is necessary to carry out some preliminary work. For ease of calculation, the amount of ingredients is given in the accompanying multicooker. The pumpkin is cut and boiled; its amount as a result is one glass. White bread crumbles into cubes; three glasses of it are taken. Dried apricots (a third of a glass) are soaked for half an hour, then the water is decanted, and the apricots are cut. In a bowl combine pumpkin, two glasses of milk, two tablespoons of sugar, cinnamon (at your discretion) and three eggs. Bread with dried apricots is placed in the bowl of the apparatus and the resulting milk-pumpkin mixture is poured. It is necessary to ensure that the bread does not protrude from the liquid. If necessary, you can even press it down a little. After a quarter of an hour, when the bread is soaked and soaked, the lid closes, the baking mode is set for half an hour and with the valve open (without pressure). When the timer rings, the unit switches to heating mode; the pudding will stay on it for about ten minutes - for greater splendor. It remains to get, cover with whipped cream and call the family to feast.

The pudding turns out to be very tender, it will not be possible to remove it from the mold, so we cook it in portions. From this amount of ingredients, I got 6 small servings. My ramekens are 9 cm in diameter and 4.5 cm high.

Finely chop the pumpkin or grate it on a coarse grater, pour over milk and simmer until cooked over low heat. You can cover with a lid so that the milk does not boil 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 mass and puree with an immersion blender.

Separate the yolks from the whites. Mix the yolks into the puree. Beat egg whites until stiff and gently fold into pumpkin mixture.

Grease the molds with butter and fill 3/4 of the puree.

Bake in a preheated oven at 180 for 15 minutes until golden brown. During baking, the pudding rises well, and as it cools, it settles a little (this is normal for whipped egg white recipes).