Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Pumpkin and apple pudding
1 serving
Peel the pumpkin from the skin and seeds, cut into cubes, let in milk with fat until tender. remove the seed nest from the apples, cut into small cubes and let in with the addition of sugar until tender. combine the pumpkin with the apples and bring to a boil, add cinnamon, pour in semolina and boil until thickened. cool the resulting mass to 40-50 s. Add egg yolks, mix well, and then carefully introduce whipped egg whites. put the mass into a mold greased and sprinkled with crumbs, line the surface and bake in a roasting cupboard. when vacating, the pudding is placed on a portion plate and poured with sour cream. sour cream can be served separately
Peel the pumpkin from the skin and seeds, cut into cubes, let in milk with fat until tender. remove the seed nest from the apples, cut into small cubes and let in with the addition of sugar until tender. combine the pumpkin with the apples and bring to a boil, add cinnamon, pour in semolina and boil until thickened. cool the resulting mass to 40-50 s. Add egg yolks, mix well, and then carefully introduce whipped egg whites. put the mass into a mold greased and sprinkled with crumbs, line the surface and bake in a roasting cupboard. when vacating, the pudding is placed on a portion plate and poured with sour cream. sour cream can be served separately
pumpkin - 100 g, butter - 5 g, or margarine - 5 g, milk - 50 g, apple - 125 g, sugar - 10 g, cinnamon - 0.1 g, eggs - 20 g, semolina - 15 g, ground crumbs - 10 g, sour cream - 30 g
