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    Pumpkin In Syrup

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    Pumpkin In Syrup

    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.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8


    • 500g caster sugar
    • 1kg Peeled and seeded pumpkin
    • ½ Lemon, juice
    • 1½ tsp Cardamom seeds (from inside the pods)
    • ½ tsp Ground ginger
    • 75g Walnuts, finely chopped
    • 150ml Clotted cream


    1. Prepare the pumpkin using a large, heavy knife and ensure any stringy bits are removed. Cut the flesh into 3–4cm pieces and put in a wide saucepan with 250ml water. Cook covered with a tight lid (so that the pumpkin steams), over a low heat, for 15 minutes or until tender.
    2. Add the sugar, lemon, cardamom seeds, ginger and 350ml water. Simmer, uncovered, for 10 minutes until the syrup thickens, turning over the pieces of pumpkin occasionally. Cool. If the syrup is too thick, add a little water and reheat.
    3. Serve cold, sprinkled with the chopped walnuts and a spoonful of clotted cream.

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    Drinks recommendation

    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.


    Average user rating

    4 stars