Pumpkin and Apple Pudding

Ingredients for Making Pumpkin and Apple Pudding

  1. pumpkin pulp 300 gr. (pulp peeled, seeds and pumpkin threads)
  2. apples 300 gr. (cleaned from the core: seeds and hard seeds)
  3. semolina 1.5 tbsp. l
  4. butter 2-3 tbsp. l
  5. 2 eggs
  6. milk 3/4 tbsp.
  7. sour cream 1 tbsp. l
  8. sugar 2-3 tbsp. l
  9. breadcrumbs 1.5 tbsp. l
  10. ground cinnamon to taste
  • Main ingredients: Pumpkin, Apple
  • Serving 5 servings


glass, tablespoon, cutting board, knife, pan (for cooking), bowl, whisk or mixer for beating eggs, baking dish in the oven (baking sheet)

Cooking pumpkin and apple pudding:

Step 1: Cooking pumpkin and apples in milk.

Cut the pulp of a pumpkin. Finely chop the apples. Now pour the milk into the pan, put 2 tbsp. l butter, mix everything, and set to heat over low heat. Add to the already hot milk, first slices of pumpkin pulp, and a little later, and pieces of apples. Cook all this until the pumpkin-apple mass softens.

Step 2: Add the semolina.

Now pour the semolina into the mixture. Stirring the contents of the pan, continue to cook the mixture. At the same time, make sure that semolina does not form lumps. Five minutes later, remove the pan from the heat. Cool the pumpkin-apple mixture to room temperature.

Step 3: Add the yolks and whipped proteins to the mixture.

Break the eggs. Separate the yolks from the whites and lay the yolks and whites in different bowls. Mix egg yolks with sugar. Beat whites with a whisk (or mixer) until a thick, stable foam is formed. In a chilled mass of pumpkin, apples, semolina and milk, add ground cinnamon, a mixture of yolks and mix everything thoroughly. Lastly, add whipped proteins to the overall mixture. Enter the proteins carefully so as not to destroy their structure, and do not mix anything else.

Step 4: Bake in the oven.

Preheat the oven to 180-200 degrees. Lubricate the baking dish with the remaining butter. Sprinkle a pan with breadcrumbs. Now place the pumpkin and apple dough on a baking sheet. Smooth the surface of the dough so that it lies evenly. Cover the pumpkin-apple dough with a layer of sour cream on top.

Step 5: Serve.

The pudding will be ready when covered with a golden brown crust. Then you can take it out and serve it. Pre-decorate the cake with icing sugar. Enjoy your meal!

Recipe Tips:

- - Beating proteins, add sugar not immediately, but gradually, in small portions. It is very important that the protein foam is strong and thick.

- - Immediately after adding the whipped proteins to the pumpkin-apple mass, put the future pudding in the oven. If you overexpose the proteins, the dish will not be so tasty.

- - You can add different spices to the pudding, not limited to cinnamon only. Add: vanilla, orange or lemon zest, almonds, raisins, cardamom, saffron, nutmeg, or any other spices to your liking.

- - If the pudding is too dry, pour cream or warm milk over it and warm it up a little. Another solution to this problem is to serve pudding with ice cream, sweet sauce, whipped cream.