Wheat Pudding with Pumpkin and Raisins

1. 1 Wheat groatspack 700 g ≈ $2.20 30 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 60 g
3. 3 Raisinspack 200 g ≈ $2.40 20 g
4. 4 Sugar 35 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
7. 7 Vanilla sugar 5 g
8. 8 Oranges≈ $3.80 per kg 25 g
9. 9 Sunflower oil 9 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pumpkin² into small cubes, boil in a small amount of water for 10 minutes until tender, then mash with a fork.

2. Heat the milk⁶ with 50 ml of water to boiling, add the pumpkin² and raisins³, stir in the wheat¹ berries, and simmer on low heat for 20 minutes until thick, stirring occasionally.

3. Let the porridge cool slightly, then stir in the egg, 10 g of sugar, vanilla sugar, orange⁸ zest, and juice. Mix well.

4. For the caramel, heat 25 g of sugar with a spoonful of water until golden, then add the butter and pour into a baking dish, coating the sides.

5. Fill the dish with the pudding mixture and place it in a deep baking tray with hot water.

6. Bake at 350°F (180°C) for 30–40 minutes until the top is golden brown. Let it cool for 10 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.