- Pumpkin puree - 1 3/4 Cups (415 g)
- sugar - 1/2 cup
- ground cinnamon - 1 teaspoon
- salt - 1/2 teaspoonfuls
- Ground ginger - 1/2 Teaspoon
- ground cloves - 1/4 Teaspoons
- milk - 1 cup
- fat cream - 1/2 cup
- large eggs - 2 pieces
- sour cream - 1 cup (cream (227 g)
- of sugar - 1 st. spoon (cream)
- vanilla extract - 1/4 teaspoons (cream)
1. Preheat the oven to 175 degrees. If you want to cook the pudding quickly, whisk in the middle bowl all the ingredients for the pudding. 2. If you have time to prepare a creamy pudding, put into the bowl of a food processor pumpkin puree, sugar, salt and spices. Stir for 30 seconds. 3. Pour the mixture into a saucepan and bring to a boil over medium heat. Cook for 5 minutes, stirring. The mixture will thicken and become slightly darker. Reduce the heat and lightly beat the pumpkin mass with milk and cream. Add lightly beaten eggs and mix well. 4. The resulting mass divided between 7-8 forms. Place the forms on a baking tray in the oven and bake for 35-40 minutes until the knife inserted in the center of the pudding will not come out clean. 5. While the pudding is being prepared, mix all the ingredients for the cream in a small bowl. Ready puddings to cool and oil each 2 tablespoons sour cream. 6. Return the puddings to the oven and bake for another 5 minutes, then cool completely at room temperature, about 1 to 2 hours. Serve pudding with ginger biscuits.
Servings: 7-8