Sunday, October 21, 2012

Pumpkin Apple Bake

This beautiful fall weekend in Copenhagen we continue with our apple baking theme, and here's another recipe for all the apple lovers. This time the recipe comes straight from Ukraine, courtesy of my friend Nata, who is an incredibly gifted and creative baker. 

This pumpkin-apple bake has a texture of pudding. It's light, delicious, not too sweet, perfect with your morning coffee or as an afternoon treat. 

1 fairly large or 2 smallish pumpkins (or a can of ready-made pumpkin puree, if you can find one)
100 g milk
3 eggs
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
100 g of cane sugar (you can add less) and separately 2 table spoons for caramelized apples
3-4 apples, peeled, cores and stems removed, cut into small pieces
1 (-ish) table spoon of butter
40 g (one small pack) of pudding powder (i use Dr.Oetker Original Pudding Vanilla, available in all supermarkets in Denmark)

Prepare pumpkin puree if you haven't managed to find ready-made stuff in Denmark (i haven't): either follow this very detailed recipe, or simply cut pumpkin 'meat' into small pieces and boil it in a small saucepan for about 15-20 min, until very soft. Drain and pulse in a food processor or blender until very creamy and smooth (takes seconds). 

Preheat oven to +180-190C.

Add milk, eggs, vanilla, cinnamon and 100 g of sugar to the pumpkin puree and pulse again until very smooth.

Separately caramelize the apples: very simple - all you need is a frying pan, apples, a bit of butter and 2 table spoons of sugar. Keep it at low heat, stir continuously, 5-7 min.

Add caramelized apples and pudding to the mix in your blender, pulse a few times again, and pour it into the buttered cake (or loaf) form. Mine was a loaf pan, the same i normally use for the banana bread. 

Bake for about 40min. 

Bon appetite and have a great Sunday !
P.S. thank you Nata :)

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