“During hot summer nights, Kastamonu [Turkey] collectively gorges on ice cream, but during the winter, locals switch to seasonal kabak tatlısı, candied pumpkin with walnuts – a warming, comforting bedtime treat,” explains Caroline Eden, author of the Black Sea cookbook.
“This recipe requires the pumpkin to sit overnight, so is ideal if you’re making a pudding ahead.”
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Nutrition Facts
Bedtime pudding with tahini cream
Amount Per Serving
Calories 705
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 4g25%
Sodium 6mg0%
Potassium 1153mg33%
Carbohydrates 90g30%
Fiber 6g25%
Sugar 71g79%
Protein 12g24%
Vitamin A 21283IU426%
Vitamin C 38mg46%
Calcium 120mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Bedtime pudding with tahini cream
Pumpkin as dessert
Servings: 4
Calories: 705kcal
Equipment
- High-sided roasting dish
- Slotted spoon
- Bowl
- Large serving bowl
Ingredients
- 1 kg pumpkin peeled, deseeded and cut into matchbox-sized rectangles (butternut squash can be used as an alternative)
- 250 g caster sugar
- 1 lemon juice
- 1 tbsp tahini
- 4 tbsp Turkish kaymak or crème fraîche or clotted cream
- 225 g walnuts toasted and roughly crushed, to serve
Method
- Spread the pumpkin out evenly in a high-sided roasting dish. Pour over the sugar, toss the pumpkin to coat it evenly, then add the lemon juice and toss again. Cover the dish with a tea towel and let it rest overnight.
- The following day, the sugar should have dissolved and the pumpkin should have released its juices, leaving a good amount of liquid in the tray. Preheat the oven to 180°C/350°F/gas mark 4, uncover the tray and toss the pumpkin thoroughly in the liquid so it is evenly coated.
- Bake for one hour, regularly spooning over the juices so the pieces are evenly candied. Remove from the oven and allow to cool, then, using a slotted spoon, remove the pumpkin and spread it out on a plate, allowing it to cool completely before placing in a large serving bowl.
- In a separate bowl, stir the tahini through the cream. Serve the candied pumpkin in bowls and top with spoonfuls of the tahini cream, with crushed walnuts scattered on top.
Nutrition
Calories: 705kcal | Carbohydrates: 90g | Protein: 12g | Fat: 39g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 1153mg | Fiber: 6g | Sugar: 71g | Vitamin A: 21283IU | Vitamin C: 38mg | Calcium: 120mg | Iron: 4mg
Black Sea by Caroline Eden, photography Ola O. Smit, is published by Quadrille.
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