Pumpkin pudding
Composition / ingredients
5
servings:
Step-by-step cooking
Step 1:
Products.
Step 2:
Cook the pumpkin.
Step 3:
Grind.
Step 4:
Add sugar, crackers.
Step 5:
Egg yolks, ground with butter - also there.
Step 6:
Plus whipped whites.
Step 7:
Carefully transfer to the mold.
Step 8:
Bake for about 40 minutes.
Step 9:
Done.
Step 10:
Decorate with whipped cream and berries.
Step 11:
Bon appetit!
Cut the pumpkin into two parts, carefully remove all the seeds, cut off the peel. Cut it into small cubes, put it in a saucepan, pour water and cook over low heat to such a consistency that it is easy to wipe the pumpkin through a strainer. When the pumpkin is cooked, drain the water through a colander and let the excess liquid drain. And rub the pumpkin through a sieve. We should have about three glasses of pumpkin puree. Now mix it with crushed breadcrumbs, add sugar (it's better to take powdered sugar altogether), ground cinnamon. Mix well and let cool completely. Beat the egg yolks, add the softened butter to them and add it to the main pumpkin mass. Separately, beat the egg whites to a persistent foam and add to the pumpkin. The resulting mixture is spread into the prepared form and baked in the oven until fully cooked. Such food is served with cream, then it turns out more juicy.
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
