Semolina Pudding with Pumpkin and Apples

Baking and Desserts | British cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Semolina pudding with pumpkin and apples

Ingredients

Pumpkin - 10.6 oz
Semolina - 5.3 oz
Apple - 10.6 oz
Milk - 7 fl oz
Sugar - 2 tablespoons
Chicken Egg - 1 piece
Margarine - 1 teaspoon

Step by Step guide

Step 1

Wash the pumpkin, peel it, remove the seeds, and cut it into small cubes. Wash the apples, peel them, remove the seeds, and cut them into pieces, just like the pumpkin.

Step 2

In a heavy-bottomed pot, place the pumpkin, add a little water (about 1 cm), bring to a boil, cover with a lid, and reduce the heat to the minimum. Simmer for about 10–15 minutes until the pumpkin is partially cooked.

Step 3

Add the apples to the pumpkin and simmer until soft. Then drain the excess water and puree everything with a blender.

Step 4

Bring the milk to a boil, gradually add the semolina while stirring. Cook for 5–10 minutes, stirring occasionally. Allow to cool to about 104°F.

Step 5

Separate the yolks from the whites. Whisk one yolk with sugar (give the second one to the cat). Beat the egg whites with a pinch of salt.

Step 6

Mix the semolina with the pumpkin-apple puree (you can use a blender for uniformity). Fold in the yolk and the egg white.

Step 7

Grease a baking dish generously with margarine and sprinkle with semolina. Pour the pudding into the dish and place it in a preheated oven at 356°F for 25–30 minutes. Allow the finished pudding to cool and refrigerate for 30 minutes before serving.