OK, so on Friday my wife, her two friends and I went to a Balkan cooking class. I took a couple of photos and wrote a blog entry. I have had a few friends ask for the recipe for the pumpkin desert we made and have also been made aware that I didn’t take any photos of the food we made at the class. My parents are here in Sofia for the week so I thought I’d kill two birds with one stone.
here is the recipe with photos to accompany it. I hope you enjoy it.
- 1000 g of pumpkin peeled and seeded
- 500 ml of whole milk
- 100 g of chopped walnuts
- 50 ml runny honey
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg (I have added this to the recipe)
- 1 tablespoon of icing sugar (we used granulated sugar in the class)
you will need a baking tray big enough and deep enough for the pumpkin to cover the base. the one we have is approx 30x20x5cm and it was fine. I’d recommend a non stick one to make the cleaning easier. I’m going to assume people have everything else.
Here we go!
Now is a good time to preheat the oven…. 180ºc on the fan assist setting.
Now chop the pumpkin into roughly 2cm sized chunks (its a rustic dish so no need to be too accurate)
Place the chunks into the baking tray.
Now its time to add the spices to the milk.
Give the milk and the spices a whisk together in a jug (they won’t dissolve into the milk but it makes it easier to get an even amount through the dish)
Pour the spiced milk into the tray the pumpkin should be about 0.5cm proud of the milk
Dust with icing sugar (i say dust this looks more like a snowball fight!) this will caramelize during cooking.
Then into the pre heated oven for 45 minutes or until the pumpkin is soft…………………..
45 minutes later.
You should be able to easily crush the pumpkin with a fork
there will also be a skin on the milk and some colour on the pumpkin.
Something like this.
Add the crushed walnuts, i chopped these down a bit nut kept them big enough for some texture.
Then drizzle with runny honey.
Finally serve and enjoy.
I hope you enjoy this if you make it.
Thanks to Angel from the Balkan Cooking Class for teaching me this recipe (i hope you don’t mind my changes)
and thanks to Chi my good friend who inspired me to write this blog entry.