No pudding type required! Whole pumpkin pudding

Pumpkin is said to be delicious as the skin is harder. However, cutting the whole skin raw is a difficult task with a household knife, isn't it?


In such a case, it is recommended to heat the whole thing in the microwave because it will be easier to cook. So this time, I will introduce a recipe for pumpkin pudding with outstanding impact made with a microwave oven and an oven!

Ingredients (for one pumpkin)

・ One pumpkin ("Hokkorihime" is used in the article)
・ 4 eggs ・ 400 ml of milk
・ Sugar 60g (2.12oz)

How to make

1. 1. Wash the pumpkin, wrap it in plastic wrap, place it on a heat-resistant plate with the calyx down, and heat it in a 600W microwave oven for 6 to 7 minutes. Please be careful)


2. Cut off about 1/4 of the calyx side, remove the seeds and cotton with a spoon, take out about 100 g of flesh and crush it with a spoon (don't forget the flesh on the back of the cut off part)




3. 3. Warm the milk in a small pot until just before boiling, add sugar and pumpkin to dissolve.


Four. Turn off the heat, add the cracked egg, mix well, and pour into a pumpkin bowl while rubbing with a colander.


Five. Place the pumpkin on a deep bakeware or wrap the bottom in aluminum foil and place it on the top of the oven. Pour hot water until the 8th to 9th minutes on the top plate and bake in an oven preheated to 160 degrees for 70 minutes (cover with aluminum foil if it is about to burn)




You can scoop it up with a spoon and eat it, or you can chill it in the refrigerator and cut it into pieces. The pumpkin in the slowly heated bowl is also full of sweetness, adding a delicious accent to the pudding that tends to be monotonous. You can also top it with caramel sauce or whipped cream if you like.


A nutritious dessert made from the simple ingredients found in the refrigerator, where you can eat plenty of pumpkin. Please consider it for your Halloween menu ♪