2 kilograms of pumpkin
2 glasses of granulated sugar
For the pudding:
1 liter of milk
5 tablespoons of flour
1 tablespoon of starch
1 glass of granulated sugar
100 grams of butter
1 packet of vanilla
For the topping:
1 glass of walnut kernels
2-3 spoon of molasses
Chop the zucchini to matchbox size and place in a large saucepan.
Sprinkle sugar on top and wait for the pumpkins to release their juices.
Then, cook your dessert, which you took on the stove, until the zucchini softens.
Crush the cooked zucchini into a puree and set aside.
Combine custard ingredients in saucepan.
Cook, stirring, until it thickens.
Pour the pumpkin on the bottom of the baking dish or bowls and then the pudding on top. (If you are making it in a bowl or in a cup, you can also make 4 layers.)
Garnish it with walnuts and molasses and serve.
