Sweet pumpkin casserole

Ingredients for 4 servings:

• 1 m.-large pumpkin(s)
• 10 m.-sized eggs
• 200 ml milk
• 300 g sugar
• 1 tbsp flour
• 1 pinch of salt
• 2 apples, sour (preferably Boskoop)
• 250 g butter
• 1 pack of rusks
• n. B. water
• possibly oat flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Grandma Charlotte’s recipe from Saxony-Anhalt

Peel the pumpkin, remove the seeds, and cut into large cubes. Fill a large saucepan with about 2 cm of water and boil the flesh for about 20 minutes (preferably with a steamer). Place the pumpkin in a sieve and let it drain, ideally overnight. Caution: Do not overcook! Place the drained pumpkin flesh in a large bowl and gradually add the eggs, milk, flour, sugar, and a pinch of salt, stirring vigorously until smooth. If the mixture becomes too runny, either use less milk or continue to stir in the oatmeal until the mixture reaches a creamy consistency. Grease a roasting pan with butter and grate the sour apples into it. Pour the pumpkin mixture over the top and smooth it down. Now arrange the rusks tightly together, leaving hardly any exposed space. Add a generous knob of butter to each rusk. Place the roasting pan in an oven preheated to 160-180 degrees Celsius and bake for about 45 minutes. The rusk will turn a nice, crispy brown. Don’t let it turn black! This dish tastes great warm, but it’s also delicious cold.