Preparation

1

Step 1

For the tombstone biscuits:

2

Step 2

Mix butter with sugar and vanilla sugar until creamy. Stir in the egg. Mix the flour with cocoa and baking powder and salt. Sift into the butter and egg mixture. Knead the dough briefly with your hands and then refrigerate for at least 30 minutes. Since the dough is a bit sticky, it is best rolled out between two layers of cling film (or baking paper). Do not use flour, it will discolour the biscuits! Preheat the oven to 175°C fan oven. Line a baking tray with baking paper. Roll out the dough to a thickness of 2 - 3 mm, cut out tombstones (or squares) and place them on the tray. Bake in the oven for about 10 minutes.  Remove and let cool completely. To decorate, beat the egg whites until stiff and add the powdered sugar until you have a spreadable mixture. Pour into a freezer bag and cut off a small corner. Paint and label the tombstone biscuits as you wish.

3

Step 3

For the pumpkin pudding:

4

Step 4

Roughly dice the pumpkin pulp and put it in a pot with a little water. Cover and simmer until soft, about 20 minutes. Then puree and let cool slightly. Preheat the oven to 180°C. Whisk the sugar with the egg and egg yolk. Bring the milk and cream to the boil with the vanilla sugar and cinnamon, then pour into the egg mixture while stirring. Mix together with the pumpkin puree and the orange zest and pour into dessert jars (e.g. WECK tapered jars 290 ml, RR 100). Place in a baking dish and fill it with boiling water up to the middle of the jar. Let it set in the oven for about 40 minutes. Remove, let the cream cool and serve decorated with the tombstone biscuits.

For the recipe, you'll need:

Ingredients

Portions

3

Food

  • 125.0 g Softened butter
  • 100.0 g Sugar
  • 1.0 pcs. Eggs
  • 1.0 Packet Vanilla sugar
  • 250.0 g Flour
  • 1.0 Backkakao
  • 0.5 tsp Baking powder
  • A pinch of salt
  • 1.0 Protein
  • 1.0 Puderzucker
  • 1.0 Kürbisfruchtfleisch
  • 100.0 ml Water
  • 80.0 g Sugar
  • 150.0 ml Milk
  • 100.0 g Cream
  • 1.0 1/2 tsp cinnamon
  • 0.5 Organic orange (zest)
  • 2.0 Eggs
  • 2.0 tbsp Vanilla sugar