Thursday, October 31, 2013

Pumpkin pie

For the last moment dessert, here is a tasty pumpkin to bite ... happy Halloween to all!

Pumpkin cooked in the oven 200 g (7.06 oz)
Milk 70 g (2.47 oz)
Oilseed 50 g (1.77 oz)
1 egg
A pinch of salt
Pastry flour 200 g (7.06 oz)
Sugar 80 g (2.82 oz)
half sachet of baking powder
chopped chocolate or in chips 100 g (3.53 oz)

To decorate: 100 g (3.53 oz) of milk or dark chocolate, or Nutella

Clean the pumpkin, cut into 1 cm thick slices, place on a baking tray covered with baking paper and cook in the oven at 180°C (356°F) for about 35-40 min. Leave it to cool then whisk it with the milk. Beat the egg with a pinch of salt, add the oilseed then mix well with the pumpkin. Sift the flour with the sugar, the baking powder and the chopped chocolate. Mix in the egg and pumpkin mixture stirring from the bottom to the top with a wooden spoon. Grease and cover with flour a 26-28 cm (10.24 - 11.02 inches) in diameter cake pan, pour the mixture and bake at 170°C (338°F) for about 25-30 minutes. Leave the cake to cool and decorate as desired.

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