- small pumpkins (about 220 g each) - 6 pieces
- of sugar - 2 items. spoons
- 1/2 teaspoon ground cinnamon
- dark brown sugar - 1/2 cup
- cornstarch - 3 st. spoons
- mixture of two drinks, for example, porter and ale in half - 1 1/2 cups
- large egg yolks - 3 pieces
- salt - 1 st. a spoon
- treacle - 1 Art. a spoon
- boiling water - 1/2 cup
- Pumpkin puree - 1/2 cup
- thick cream - 1/2 cup
- decorative leaves of puff pastry - - To taste
Preheat the oven to 200 degrees. Cut off the tops from the pumpkins, remove the flesh and seeds. In a small bowl, mix the sugar and cinnamon, sprinkle the pumpkin inside and close with pumpkin tops. Bake on a baking sheet until ready, from 25 to 30 minutes. Remove from the oven and allow to cool. Mix the brown sugar and cornstarch in a large heat-resistant bowl and place it in a pot of boiling water. Add a mixture of drinks, egg yolks, molasses and salt, cook, constantly whisking until the mixture begins to thicken. Add water, stir. Add the pumpkin puree and cook until the mixture thickens, about 2 minutes. Remove from heat, allow to cool slightly. When everything is ready, whip the cream. Serve the pudding by placing it in the baked pumpkin, dressing with whipped cream and leaves from the puff pastry, if necessary.
Servings: 6