John Myers
Ingredients for 1 servings:
- 200 g flour
- 150 g Hokkaido pumpkin(s)
- 1 packet of baking powder
- 70 g diced ham
- 70 g Emmental cheese, grated
- 1 egg(s)
- 120 ml milk
- 1 dash of olive oil
- Nutmeg, freshly grated
- salt and pepper
- 30 small muffin cups
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
ideal as finger food or as a side dish to soups or salads
Place flour and 3 x 3 mm diced pumpkin in a mixing bowl. Mix together the baking powder, diced ham, Emmental cheese, egg, and oil thoroughly with a mixer. Season with half a grated nutmeg, salt, and pepper. Preheat the oven to 175°C. Arrange 35 mm diameter baking cups on a baking sheet. Using 2 teaspoons, fill the batter into the cups. The batter should be difficult to pull apart, like muffin batter. Bake the pumpkin pralines on the middle rack of the oven for 20-25 minutes until golden brown. Allow the pralines to cool thoroughly. Transfer to a covered container and refrigerate. They will keep for at least 3-4 days. Makes about 30 pralines. If I’m serving the pralines as a side dish, I remove the cups. As finger food on a buffet, they look great with multi-colored cups. Just before serving, the pumpkin pralines go into the microwave for a short time because they taste even better warm. They’re very fluffy and soft. You can cut the pumpkin into approximately 5 x 5 cm cubes and freeze them for soups or mashed potatoes. For pralines, I freeze very small cubes.
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