Pumpkin pudding recipe. In pumpkin season, I recommend the delicious pumpkin pudding
Pumpkin pudding- this is great alternative high-calorie desserts. O useful properties pumpkins can talk for a very long time. It is not only rich in vitamin E, calcium and iron, but also has excellent taste.
I suggest you several recipes for delicious and healthy pumpkin pudding that all your household members will like.
Pumpkin and apple pudding with semolina
Inventory: cutting board, spatula, knife, mixer, saucepan, grater, small baking dishes.
Ingredients
Step by step cooking
- First, we clean the pumpkin from the peel and seeds. It should be ripe, bright orange.
- We rub it on a coarse grater or finely chop it.
- Put the pumpkin in a saucepan, fill it with milk and simmer until half cooked for about 7 minutes.
- We also peel the apples and grate them. Any kind of apple is suitable for making this pudding, as long as they are not too soft. Choose firm, unripe fruits.
- Then we spread the chopped apples to the pumpkin, mix and continue to simmer for another 5 minutes.
- Next, pour the semolina into the pumpkin-apple puree, mix and simmer until tender. Stir the puree constantly with a spatula during cooking to prevent it from burning.
- Put the finished puree in cold water so that it cools completely.
- Divide the egg into white and yolk, and then beat the protein with a mixer until a stable white foam.
- When pumpkin puree cool down, add sugar, yolk to it and mix everything.
- Next, we gradually introduce protein. We spread it in parts and mix gently with the contents of the stewpan.
- Grease the baking dishes well with butter. I prefer ceramic serving molds, but you can use any.
- We spread the pudding into molds, evenly distributing the dough over the surface.
Since I am using ceramic molds, I put them in a cold oven, but you can preheat it if you are using other ovenproof dishes.
- We bake the pudding in the oven for about 20 minutes at 180 degrees.
You can serve this pudding with cream or sweet fruit syrup ... It also goes well with with honey and nuts.
Video recipe
In the video below, you can see how easy it is to prepare this wonderful pudding.
Delicate Pumpkin Pudding Recipe
Cooking time- 45 minutes.
Servings – 3.
Inventory: spatula, whisk, mixer, saucepan, blender, small baking dishes.
Ingredients
Step by step cooking
Decorate the finished pudding on top pumpkin seeds
and serve to the table. 
Viderecept
In the video, you can watch in more detail the whole process of making pumpkin pudding.
How to make pumpkin and cottage cheese pudding in a slow cooker
Cooking time- 45 minutes.
Servings – 5.
Inventory: spoon, plate, blender, slow cooker, baking tins.
Ingredients
Step by step cooking
- Peel the pumpkin and cut the pulp into small pieces. Pour hot water into the multicooker bowl and install the steam boiling section. The water must be hot to shorten the cooking time.
- Put the pumpkin pieces into the prepared section and select the "Steam cooking" multicooker program for 15 minutes.
- Put cottage cheese, butter in a blender bowl and add an egg there. Then we send to the bowl semolina, sugar and vanillin. Grind all ingredients until smooth.
- When the pumpkin is cooked, take it out of the multicooker and let it cool down. At the same time, we leave the multicooker in the "Heating" mode so that the water does not cool down.
- Then we send the cooled pumpkin to the curd mass and again grind everything in a blender.
- Put the finished pumpkin-curd puree into baking dishes. We fill only 2/3 of the mold, as the pudding will rise slightly during the baking process.
- We put the molds in a steaming container and send it to the multicooker.
- We set the "Steam cooking" program for 15 minutes and press the "Start" button. Prepare the remaining pudding dough in the same way.
Ready-made pudding can be served with jam or chocolate.
In autumn, at the dachas it ripens very useful pumpkin... Its bright orange pulp can be used to make many very delicious dishes... One of them is airy and very healthy casserole from pumpkin with semolina. Most often, the dish is prepared in the oven, but you can bake it in the multicooker.
The classic recipe for pumpkin casserole with semolina can be diversified by adding cottage cheese, dried fruits, apples, citrus zest, sour cream to the dough.
Pumpkin casserole with semolina - general cooking principles
To prepare the pumpkin for use, the vegetable must be thoroughly washed, cut into pieces and completely peeled from the skin and seeds.
The prepared pumpkin is cut into small pieces and boiled until softened. Then the pumpkin slices should be chopped in any way: puree in a blender or just mash with a crush.
In the finished puree, it remains to put high-quality semolina, drive in eggs, add sugar and additional flavoring components (vanilla, citrus zest, candied fruits, fruits). No flour is used. Semolina is needed to make the dish more viscous. In addition, it will give the dough a special structure and flavor.
The casserole is baked, as a rule, in an oven heated to 200 degrees. Cooking time depends on the power of the device and the thickness of the baked mass, that is, in fact, on the size of the mold.
Classic pumpkin casserole with semolina
The basic recipe for pumpkin casserole with semolina in the oven is suitable for those housewives who are preparing a dish for the first time. It turns out very delicious pastries, which you can eat for breakfast or take with you as a snack.
Ingredients:
Four hundred grams of peeled pumpkin;
One hundred grams of semolina;
Two tablespoons of seedless raisins (optional);
One egg;
Vanilla sugar pack;
Three tablespoons of powdered sugar;
Cooking method:
Cut a piece of pumpkin into slices, send to a small saucepan.
Boil the pumpkin slices until soft in filtered water.
Pour boiling water over the raisins.
Turn on the oven.
Mix the finished pumpkin slices with icing sugar.
Beat everything until smooth in a blender or just mix thoroughly.
Drain the steamed raisins and dry them.
In pumpkin egg mixture add semolina, raisins and vanilla sugar and mix everything again.
Smear a dish or baking sheet with a piece of cold butter and additionally sprinkle with two or three pinches of semolina.
Put the dough out, smooth with a silicone spatula and send to the oven.
After cooling, cut the pumpkin casserole with semolina and serve warm.
Pumpkin casserole with semolina and cottage cheese
To everyone who adheres low calorie diet and follows healthy eating, you should definitely try the casserole made with the main ingredients and with the addition of cottage cheese. Due to the curd component glycemic index dishes are further reduced. You won't spoil your figure with such a wonderful dessert for tea.
Ingredients:
Six hundred grams of pumpkin pulp;
Three hundred grams of wet, not dry cottage cheese;
Two eggs;
A glass of milk;
Three tablespoons of semolina;
A pinch of baking soda;
Three tablespoons of sugar (to taste);
A pinch of salt;
Vanillin bag;
A little vegetable oil for the form;
A teaspoon of sesame seeds.
Cooking method:
Pour pumpkin cut into small cubes with drinking water, cook until completely soft over low heat.
Purée the pumpkin slices in any way you want.
Grind curd with a fork or turn into homogeneous mass using a blender (if the curd is not too dry).
Boil milk, add semolina and cook porridge, not letting the milk boil. Turn off the milk immediately after the second boil.
Pour the amount of sugar and vanillin into the eggs, beat with a mixer or blender until foamy.
Combine pumpkin puree, cottage cheese, whipped egg mixture, add soda and mix everything well.
Pour the dough onto a sheet or a special form, sprinkle with sesame seeds on top and send to the cold oven.
As soon as the oven heats up to the desired temperature, time it and bake the casserole.
Pumpkin casserole with semolina and apples
One of the options is delicious homemade baked goods- Pumpkin casserole with semolina in the oven, cooked with the addition of apples. It is especially tasty when warm.
Ingredients:
Two apples;
One hundred grams of pumpkin;
Two tablespoons of semolina;
Two chicken eggs;
A glass of milk;
Two tablespoons of granulated sugar;
A teaspoon of butter.
Cooking method:
Pour sugar into milk and put it on fire.
Put pumpkin slices in boiling milk and cook until tender.
Wash the apples, peel and peel, grate on the shallow side.
Stir apples and boiled pumpkin.
Bring milk to a secondary boil and add semolina.
Cook, stirring occasionally, for two to three minutes. Cool down.
Beat eggs until warm, stir with a spoon or spatula.
Put in a low form, processed with creamy or vegetable oil.
Bake for about half an hour.
When serving, garnish with mint leaves and grated nuts.
Pumpkin casserole with semolina and sour cream
Pumpkin casserole will turn out very tender if you make a dough with sour cream. Instead of sour cream, you can use another fermented milk product: fermented baked milk, kefir, yogurt.
Ingredients:
Six hundred grams of fresh pumpkin;
Half a glass of sour cream;
A glass of pure semolina;
Half a glass of sugar;
Two eggs;
A teaspoon of baking powder.
Cooking method:
Pour the semolina norm into a bowl, add the sour cream norm and mix well.
Set the semolina aside - swell for an hour.
Boil the pumpkin in a small amount of water, cool and puree.
Combine pumpkin puree, eggs and sugar, beat everything.
Put baking powder and whipped egg mixture into the swollen semolina, knead thoroughly.
Pour the thickened dough into a greased form.
Cook the pumpkin casserole with semolina in the oven, already preheated to 190 degrees, for 35-45 minutes.
Pumpkin casserole with semolina and orange zest
Tasty sweet dessert from pumpkin and semolina can be made spicy due to aromatization with natural orange peel. The orange flavor completely masks the pumpkin flavor.
Ingredients:
350 grams of pumpkin;
150 grams of butter;
200 grams of semolina;
One orange;
Half a teaspoon of soda;
One hundred grams of sugar;
A drop table vinegar for extinguishing soda;
Cooking method:
Remove the oil from the refrigerator to soften in room environment.
Boil the pumpkin as described in the previous recipes in clean water.
Purée the boiled pumpkin slices with a pusher, blender or fine grater.
Put the resulting puree in a bowl for kneading the dough.
Peel off the orange, squeeze out a little orange juice.
Cut the butter into pieces and put on the pumpkin.
Pour semolina and salt there, mix.
Using a mixer, beat the eggs with sugar (the mass should double).
Quench the baking soda with vinegar and add to the pumpkin. Instead of soda, you can take a ready-made baking powder, which does not need to be extinguished.
Send the sweet egg mixture there.
Mix everything thoroughly, achieving homogeneity. There should be no lumps.
Preheat the oven to 180-200 degrees.
Prepare a dish or baking sheet: brush with a piece of butter and sprinkle with a pinch of semolina.
Pour the pumpkin casserole dough with semolina into a mold and place in the preheated oven.
Bake for about half an hour, making sure that the dough does not burn. The top of the casserole can be covered with foil if it is heavily browned.
Garnish with orange slices and chocolate chips when serving.
Pumpkin casserole with semolina in a slow cooker
Quite simply, pumpkin casserole is prepared in a slow cooker. If there is such an assistant in the kitchen, you can use her to get a delicious and healthy dessert.
Ingredients:
Four hundred grams of pumpkin;
Four tablespoons of sugar;
Five tablespoons of semolina;
A little salt to taste;
Half a teaspoon of cinnamon;
Vanilla sugar or vanillin;
One egg;
A tablespoon of natural butter.
Cooking method:
Boil the pumpkin in salted water until tender.
Prepare pumpkin puree, chopping slices in any way.
Mix warm pumpkin puree with egg yolk, butter, white sugar and vanilla sugar, semolina.
Mix the products until smooth, breaking the lumps, then beat with a mixer.
Beat the egg whites separately until firm peaks are obtained. This will leave the baked goods deliciously airy.
Mix the protein with the bulk, stirring it with wide movements.
Cut out baking paper the circle is slightly larger than the diameter of the multicooker bowl (to make the sides) and cover the bottom.
Grease the paper with a piece of butter and pour the dough into a bowl.
Snap on the lid and cook on baking mode for forty minutes.
After switching off the appliance, open the lid and let the casserole cool down.
Remove warm pastry by the paper ends and gently transfer to a wide dish.
Cut the casserole into portioned pieces and immediately serve with tea or coffee.
Pumpkin casserole with semolina - tricks and tips
If your baked pumpkin casserole doesn't want to leave the mold, you can help it. To do this, hold the mold over hot steam for three minutes or immerse it in cold water for 2 minutes.
You should not send the pumpkin casserole with semolina into the oven that has not been preheated to the desired temperature. The pastry may not rise.
You can cook pumpkin casserole not only in an oven or multicooker, but also in a bread maker. The miracle device will knead the dough by itself, after which the screw must be removed and the bread maker turned on for an hour mode of cake or baking. If the casserole begins to burn, then the device must be turned off after forty minutes.
The casserole is very tasty with sour cream, condensed milk, honey, nuts and dried fruits.
Puddings did not become very popular dish... Most people only know about them from Agatha Christie's detectives. 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 true. However, for example, pumpkin pudding is not much different from the casserole, which any housewife prepares without hesitation and almost mechanically. So away all prejudices and forward - to conquer new gastronomic heights!
Pumpkin pudding
A pound of this vegetable is taken, cut into proportional pieces, poured into a saucepan with half a glass of water and stewed until softened. In this case, the water will almost completely evaporate. The mass is transferred to a blender and processed into puree. Butter (about 70 g), previously taken out of the refrigerator, is ground with half a glass of sugar. With continuous 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 added a little to the dough. For flavor, you can add a little vanilla or cinnamon. Poured into a greased baking dish ready dough and baked at a temperature of +180 ° C. An hour later, the ready-made 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 are taken at 300 grams. First, the pumpkin cubes are boiled in an incomplete glass of milk, where two tablespoons of butter are melted. When the vegetable is half-cooked, 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 heat; after cooling, the yolks of 2 eggs are poured into the dough, beaten white with two tablespoons of granulated sugar. The mass is carefully kneaded, after which separately whipped yolks and cinnamon are added to it. The oven leaf is oiled, sprinkled with breadcrumbs (you can use flour), 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. Can be taken out, cut into portions and poured over with sour cream.
Millet pudding with pumpkin
For him, first of all, porridge is cooked, since it takes longer to cook than a vegetable. In addition, millet increases in volume during cooking, and in the finished dish it and pumpkin should be equal. The groats are poured into milk and cooked until they thicken. Next, pumpkin cubes are laid in it, the pan is closed with a lid and hides 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 lush and tasty treat.
Pumpkin curd pudding
Unlike most recipes, for this, a vegetable (half a kilogram) is not boiled, but fried for five minutes - either in fat or 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. A pound 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. put in a greased and sprinkled with breadcrumbs form in layers: pumpkin - cottage cheese - pumpkin ... It is put in the oven for 20 minutes; then the surface is covered with the two remaining proteins, whipped with sugar into a foam - and again in the oven for a few minutes so that the foam sets. Eating such pudding is allowed both hot and cold.
Pumpkin pudding with rice
The vegetable cut into slices is placed in a saucepan and poured over with milk. A couple of spoons are enough for 800 g of pumpkin. A piece of butter, sugar (two heaped spoons) and washed rice - half a glass are also added there. The container is closed and sent to the oven. The finished mass is kneaded, three beaten eggs, two tablespoons of butter and the zest of an orange half are poured in. Everything mixes well; you can even use a mixer or blender. At the same stage, the dish is salted; however, salt is, in principle, an optional component, many chefs embody this recipe without it. Steamed raisins are poured in, pumpkin pudding is laid in a mold, sprinkled with cheese, sprinkled with olive or and 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 for meat - both orange zest and raisins harmonize well with it.
Pumpkin pudding in a slow cooker
To prepare it, you need to do some preliminary work. For ease of calculations, the amount of ingredients is given in the accompanying multicooker. The pumpkin is cut and boiled; as a result, its amount 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 are placed in the bowl of the apparatus and poured with the resulting pumpkin-milk mixture. Make sure 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 is closed, the baking mode is set for half an hour and with the valve open (no 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 it, cover with whipped cream and invite the family to feast on.
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 of useful vitamins, and the taste of this vegetable is special, incomparable with anything. Unfortunately, in our country, pumpkin is not very fond of cooking, except perhaps the famous porridge, which has already become boring to everyone. Completely in vain! Great recipe incredibly tasty pumpkin and apple pudding with semolina I inherited it from my grandmother, who at one time knew how to cook the most wonderful dishes. Today I will share this recipe with you so that every housewife can make her own pudding, which is a real masterpiece of culinary. In what will you cook pumpkin pudding, in the oven or multicooker, it doesn't matter at all, the main thing is to take a responsible attitude to the process.
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 to three tablespoons,
- teaspoons,
- several capacious bowls with a volume of 200 ml,
- measuring cup or kitchen scales,
- towels,
- cutting board and whisk.
You can use a food processor with chopper or blender to shorten the time it takes to make the pudding.
You will need
How to choose the right ingredients
The offered pudding is almost always perfect, especially if you have chosen the right ingredients for it. To make the product tasty and healthy, listen to some advice.
- Pay close attention to pumpkin selection- it should be mature, but not overripe. It is not allowed to use a rotten ingredient, as well as a very dry one, it is better to use such a pumpkin in porridge.
- Apples will do absolutely any, but in my family they give preference for sour varieties, you can also take sour plums or pears.
- Milk can be successfully replaced with kefir or yogurt, and fermented baked milk 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, 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 only do this as a last resort, as flour pudding is not as tasty and tender.
Cooking in the oven
- Peel the pumpkin thoroughly, remove the seeds.
- Then we rinse it under running water and rub it on a grater, you can use a food processor grinder.
- Pour the component into a saucepan, fill it with milk and mix with a whisk.
- Simmer over low heat until almost cooked, about five minutes.
- Meanwhile, peel and finely chop (or rub) the apples.
- Pour them into a saucepan with pumpkin, carefully alter.
- We extinguish the mass for about five minutes, do not increase the intensity of the fire.
- Pour the 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 fluffy and strong foam is obtained.
- Pour granulated sugar into the chilled pumpkin mass, then pour the yolk.
- Stir, put the proteins in the same place and mix them into the mass with a few confident movements.
- We coat the pudding molds with butter and put the resulting blank in them.
- Place the molds in a cold oven and bake until light golden brown at a temperature of 170 degrees.
Cooking in a slow cooker
- 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.
- Into a barely warm mass, add the yolk and well-beaten egg white, mix gently.
- We wash the bowl, coat with butter and transfer the pumpkin blank into it.
- We level the surface of the mass with a spatula, turn on the "Baking" program.
- We 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 you can diversify the standard recipe
To make your pudding even more delicious, tender and appetizing, you can add a few extraneous ingredients to it that will transform it beyond recognition. classic dish... For example, I myself often include some of the following ingredients in a 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 brandy).
What to serve pumpkin pudding with
Such aromatic product can be used successfully both in a role independent dish for breakfast or a light lunch, and as a dessert after an abundant feast of gluttony. Usually my household requires me to serve the following foods with the pudding:
- cold drinks(kvass, fruit drink, fruit compote);
- sweet bakery products (muffins, biscuits or cookies);
- fresh milk;
- tea or coffee.
- To prevent milk "escaping" at the first stage of making a dish, do not close the saucepan with a lid and stir the contents frequently with a spatula.
- At the last stage of cooking, in a saucepan, workpieces with pumpkin and apples, try to stir the mass every few seconds so that the components do not burn.
- If you do not cook pudding in ceramic tins, you can also put the pudding in a preheated oven, just make sure that the temperature does not rise above 180 degrees.
- Be sure to chill hot billet for pudding before adding whipped white and yolk to it: otherwise, the egg will simply curl up, and your product will turn out to be too dense and will definitely burn during baking.
- You can not rub the pumpkin or grind it in a blender - you can just chop it finely with a knife, and after boiling, crush the mass with a kitchen crush. This advice will come in handy for those who do not have access 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 it is today, and in a couple of days it will completely turn into an inedible semi-liquid mass.
- Feel free to upgrade your culinary skills by preparing unusual pumpkin treats for your loved ones. For example, magical, as well as inimitably delicious, always attracting admiring glances, can become an excellent delicacy for both adults and children. Also, prepare a flavorful one that will definitely appeal to all members of your family.
Pumpkin pudding: video
The video below shows a detailed process for making the perfect apple and pumpkin pudding.
Pumpkin Apple Pudding Video Recipe: The Book of Delicious and Healthy Food
Project website: http: //www.videocooking.ru
Made according to the recipe from The Book of Delicious and Healthy Food:
PUMPKIN-APPLE PUDDING
Peel the pumpkin, chop and simmer in milk until half cooked; then add the chopped apples and simmer until the pumpkin is ready, then add the semolina, mix and cook for another 5 minutes. Then cool, add sugar, yolk and whipped egg white, stir gently, put in a greased frying pan and bake. Pour with butter and serve. Pumpkins - 100 g, apples - 100 g, milk - 50 g, semolina - 15 g, sugar - 10 g, 1/2 egg, butter - 20 g.
It was baked for 40 minutes. #recipes
#tasty
#video recipes
#cooking
#food
#janna
#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 someone who has never taken such desserts before. What do you know about this dish? Maybe some of the readers know how to cook it even more delicious and aromatic? Or do you know about some new additions to this amazing product? Share your findings in the comments, let's discuss pumpkin pudding from every angle! Bon appetit and always successful experiments in the culinary field!
Calorie content: Not specified
Cooking time: Not indicated
Curd pudding differs from casserole in a more tender, almost uniform consistency and cooking method. Often it is cooked in a water bath ( classic way), baked in the oven, or simply chilled in the refrigerator.
Let us remind you that we cooked last time.
Classic recipe curd pudding extremely simple, it has a minimum of ingredients: cottage cheese, eggs, sugar and salt and flour. Sometimes vanilla is used as a flavoring agent and a baking powder to make the pudding airy. TO basic ingredients add all kinds of berries and fruits, both fresh and frozen, pumpkin, dried fruits, served with various sauces and gravy. The taste of cottage cheese, of course, is felt, but fresh curd and the pudding made from it are two big differences!
To prepare pumpkin-curd pudding, take a moderate fat curd of any consistency - from dense, layered to pasty or with grains. The amount of semolina depends on how dry the curd mass is - the better the curd is squeezed out, the less semolina will be needed.
Cottage cheese-pumpkin pudding - recipe with photo step by step
Ingredients:
- cottage cheese - 150 gr;
- bright sweet pumpkin - 150 gr;
- egg - 1 piece;
- semolina - 1-2 tbsp. spoons;
- sugar - 3 tbsp. spoons (to taste);
- salt - 2-3 pinches;
- water or milk - 3-4 tbsp. spoons;
- butter - 20 gr;
- vanilla sugar - 0.5-1 sachet;
- ground cinnamon, nutmeg, cardamom - 2-3 pinches each (optional);
- grated chocolate or sweet sauce, sour cream with sugar - for serving.
How to cook from a photo step by step
To make pudding from cottage cheese and pumpkin, you need to pour the semolina into a bowl and pour cold water or milk. There should not be a lot of liquid, only so that the semolina can swell, soften. 
Peel the pumpkin, remove the seeds and fibrous part. Cut into cubes, weigh - you get about 150 grams of peeled pumpkin.
Melt the butter in a small skillet. Put the pumpkin, cover and simmer over very low heat until the pieces are softened. The pumpkin will become very soft, when pressed, it will easily turn into a puree.
Mash hot or warm pumpkin with a crush into a gruel - smooth, like mashed potatoes, or with pieces - at your discretion.
Knead curd mass crush. If it is pasty, break it into pieces with a fork. 
In a spacious bowl, mix cottage cheese, pumpkin puree and swollen semolina.
Add an egg, add sugar (take to taste), fine salt. If adding vanilla sugar, mix it with white sugar and add this mixture to the pumpkin-curd mass.
Put spices to taste, you can exclude them or reduce the amount - at your discretion. After adding the spices, you need to beat everything thoroughly, mix to get a liquid, almost homogeneous mass.
It is better to take a pudding dish that is not very high. Lubricate the bottom and sides with a piece of butter. Pour the pumpkin-curd mixture almost flush with the sides. By this time, the oven should already be well preheated, up to 200 degrees. 
Place the dish on a medium level, bake for 30-35 minutes until the top is thickened and formed. golden crust... For a high form, the cooking time is almost doubled - up to 50-60 minutes, the temperature is 180 degrees. But in any case, you need to keep an eye on the pudding and focus on your oven. 
Pumpkin curd pudding can be served warm, almost hot, about 10 minutes after removing from the oven. Or cool in a mold, turn over (take out with a spatula), cut into slices and serve with sour cream. If it seems that it is not sweet enough - pour with honey, condensed milk, sweet sour cream sauce... Bon Appetit! 
By Elena Litvinenko (Sangina)
It turns out very tasty