Pumpkin pudding

 Pumpkin pudding

Ingredients:

•  45 small pumpkins or 500 g. Pumpkin
•  2 tablespoons flour
•  100 g sour cream (sour, fermented)
•  200 g. Pressed ham
•  200 g. Sheep's milk
•  2 husband eggs
•  1 bunch of green onions
•  1 dill connection
•  salt pepper
•  20 g butter
•  1 tablespoon breadcrumbs

Preparation:

Drain well from the water and when they have cooled a little, put them on the large grater:
Add flour and mix well:
Then add the cream in turn:
… Ham, diced:
Asa grated cheese:
… Green onion, cut into rings:
… And finely chopped dill:
Beat eggs and add to the composition:
Salt, pepper and pour into a heat-resistant dish (a dish of embarrassment) greased with butter and lined with breadcrumbs.
I put everything in my square baking form, just lined with parchment paper… it turned out very well and so on 🙂
Bake in a hot oven at the right heat (180 degrees) for 25-30 minutes:
Allow to cool slightly and the detachable edges come off (if you use a baking sheet similar to the one I used)… if not, slice it directly into the dish of embarrassment or what you use…
Well browned, as I like:
Cut into 4-5 cm pieces. and it is served with tomatoes (and peppers, which have not appeared in the picture 😛… and which I adore in any combination)
P.S. If the composition seems too watery, add a tablespoon of breadcrumbs before putting it in the oven.

L