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Pumpkin In Syrup
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This Turkish pudding can be kept for days, even weeks, in the refrigerator. You need to use the sweet, orange flesh of large pumpkins. It is very rich, so serve small portions.
The Corker recommends- A hefty dose of sugar combined with the low-acid flavour of pumpkin means that this dish is tailor-made for the sweetest of teeth. Match it with the wine world’s answer to Turkish delight: a great Muscat.
Typical values per serving:
This recipe was first published in October 2007.