Pumpkin Pudding with Maple Syrup
Baking and Desserts • European
Description
Pumpkin pudding with maple syrup
Ingredients
- Chestnut puree 1 cup
- 3.2% Milk 1 cup
- Demerara Sugar 2 tablespoons
- Semolina 3 tablespoons
- Maple syrup 1 tablespoon
- Cinnamon 1 piece
- Ground Nutmeg a pinch
- Ground clove a pinch
- Grated Ginger Root a pinch
- Pomegranate Seeds to taste
Step-by-Step Guide
Step 1
In a saucepan, combine pumpkin puree, milk, semolina, sugar, maple syrup, cinnamon stick, ground cloves, nutmeg, and ginger. Place over medium heat, stirring constantly, and bring the mixture to a boil. Reduce the heat slightly and cook for about 5–8 minutes. The consistency should be as thick as possible. Remove from heat, discard the cinnamon stick, and immediately distribute into serving dishes, whether they are heatproof ramekins or tea cups. Let cool to room temperature, then cover the puddings with plastic wrap and refrigerate overnight.
Step 2
Remove the puddings from the refrigerator and serve, garnished with pomegranate seeds.
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