I am sure that you know dozens of ways to cook pumpkin deliciously: bake in slices or stuff whole, cook cream soup or. The orange-sided beauty is equally good boiled, stewed, baked and pickled. I suggest adding one more to your cookbook delicious recipe- pumpkin pudding with semolina, raisins and cinnamon.
The pudding is baked in the oven, cooked without flour, based on pumpkin puree, semolina and eggs, so it turns out incredibly soft and tender. First you need to bring the pumpkin to softness, steam the raisins separately and semolina in hot milk, then combine everything and at the very end add whipped proteins. 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, of a beautiful orange color, interspersed with raisins and a pleasant aroma of cinnamon, resilient and airy at the same time. I hope you will like it!
Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 6 servings
Ingredients
- pumpkin (pulp) - 400 g
- water - 1 tbsp. for cooking pumpkin
- chicken eggs small - 2 pcs.
- semolina - 4 tbsp. l. without a 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 breadcrumbs - for sprinkling molds
Cooking
I cleaned the pumpkin from the peel and core. 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 variety of gourds. In general, you need to stew it until it becomes soft and almost all the liquid is gone. If there is water left in the pan, then it must be drained! I mashed the pulp with a potato masher. Set aside to let pumpkin puree cool.
Boil milk in a separate saucepan. Stirring with a whisk, poured semolina into it in a thin stream, added washed raisins. I boiled it and immediately removed it from the heat, left it for 3-4 minutes so that the raisins swell and the semolina steams out. But do not cool completely, otherwise the thick semolina will turn into a very dense mixture and will not spread well in the dough.
Separated the yolks from the whites. In warm but not hot pumpkin puree added semolina, yolks, salt and sugar. Flavored with cinnamon and vanilla. Adjust the amount of sugar to taste, focusing on the degree of sweetness of the pumpkin.
Stir vigorously with a whisk to avoid lumps.
Separately, beat the squirrels to peaks - 2-3 minutes, you can use a mixer or blender, you will have to work longer with a hand whisk.
Heat-resistant forms for baking smeared butter and sprinkled breadcrumbs. I filled the molds with dough for 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 cooked in small portion molds (or divided into 3-4 medium molds). If you have only one large form on the farm and you want to pour all the dough into it at once, then I recommend the oven in a water bath - pour water onto the baking sheet so that it reaches 2/3 of the height of the form and bake until the inside is baked, about 1 hour. For the first half hour, it is better not to look into the oven so that the “cap” does not settle. The pudding will rise strongly, and then slowly settle down as it cools.
Sent immediately to hot oven. I baked at 160-180 degrees, small cupcakes - for 30 minutes, a large form - 50-60 minutes. The pudding is ready when it is crusty on top and not soggy in the center. Turn off the heat and leave the pudding in the cooling oven for another 15-20 minutes.
When warm, pumpkin will be more like a soufflé in consistency - you can eat it with a spoon. But do not rush, let it cool and get stronger, then it will become more elastic, remaining tender and soft inside. Serve the pudding chilled, drizzled with maple syrup or honey. May be topped with a scoop of ice cream, whipped cream or a dollop of sour cream. If not sweet enough, you can sprinkle with powdered sugar. Happy tea!
On a note
What can you combine pumpkin in pudding with? It turns out very tasty with apples and surprisingly tender with cottage cheese (similar to). And you can also cook by adding a little pumpkin puree there.
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.
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 harmelon dish, I found a recipe for how to cook pumpkin pudding I invite you to see what happens.
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.
Grease a baking dish with melted butter,
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!
V winter period pumpkin is the queen on our table. I offer a recipe for a wonderful pumpkin pudding with the addition of cottage cheese and semolina - light, beautiful, tasty. pumpkin pudding (or pumpkin casserole) is an excellent recipe in your piggy bank of healthy and tasty desserts.
Ingredients
- 200 gr. cottage cheese
- 500 gr. pumpkins
- 100 gr. decoys
- 250 ml milk
- 3 eggs
- 15 gr. butter
- 150 gr. Sahara
- 50 gr. sour cream
- a pinch of salt
Cooking
- Cut the pumpkin into small pieces and boil until almost cooked (5-10 minutes). Drain the water, cool slightly and beat it in a blender with half the sugar.
- Cook thick porridge from milk and semolina. She cooks very quickly. And since semolina immediately thickens, it must be well kneaded. Cool the porridge.
- Separately beat cottage cheese, remaining sugar, eggs, sour cream in a blender.
- Then add the cooled semolina to the curd mass and beat again.
- Combine both masses (curd-semolina and pumpkin), slightly salt.
- Pour the mixture into a pre-buttered baking dish.
- Place in the oven at 180 degrees for 40-45 minutes. Education will be the focus of readiness golden brown.
- Pumpkin pudding will be very soft and fluffy at first. It will cool down a little, and it can be served with tea with jam, sour cream, yogurt.
Pumpkin Pudding in the Microwave: Video Recipe
Bon Appetit!
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 delicious 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.
- We place the forms 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!
