Pumpkin, Chocolate & Walnuts
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A classic Turkish dessert of slow-braised pumpkin with walnuts, given a twist with chunks of bitter dark chocolate that melt into the sweet pumpkin, topped with soft whipped cream.
Ingredients
- 750 g pumpkin
- 125 ml double cream
- 25 g butter
- 55 g demerara sugar
- 6 cloves
- 25 g dark chocolate
- 55 g walnuts
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 58.2 mg
- Iron: 2.3 mg
- Magnesium: 55.4 mg
- Phosphorus: 148 mg
- Potassium: 735 mg
- Zinc: 1.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 750 g pumpkin
- 125 ml double cream
- 25 g butter
- 55 g demerara sugar
- 6 cloves
- 25 g dark chocolate
- 55 g walnuts
Let's Cook
-
Step 1.
Peel and deseed the pumpkin, then cut it into 2.5 cm (1 inch) pieces. Place the pieces in a microwaveproof bowl, add 100 ml (3½ fl oz/generous ⅓ cup) water, cover with cling film (plastic wrap), and microwave on high for 10 minutes, or until the pumpkin pieces are soft but not mushy. To check, poke them with a sharp knife; it should slide out very easily.
-
Step 2.
While the pumpkin cooks, whip the double cream to soft peaks and set aside. Put the butter, demerara sugar, and cloves in a frying pan or skillet over low heat. Once the sugar starts to look dry, shake the pan; it will suddenly dissolve into a liquid. When completely dissolved, remove the pan from the heat; the mixture may look split from the butter, but that is intended.
-
Step 3.
Cut two-thirds of the dark chocolate into tiny pieces and divide into 4 portions. Scrunch the walnuts between your hands over a bowl to break them into small pieces.
-
Step 4.
Using a slotted spoon, carefully transfer the cooked pumpkin to the frying pan with the sugar mixture. Cook over low heat for 5 minutes, stirring occasionally.
-
Step 5.
Add all but 1 tablespoon of the crushed walnuts to the pumpkin and mix together. Spoon the pumpkin into four heatproof glasses, picking out the cloves as you go. Scatter a pile of the tiny chocolate pieces over each glass, then spoon a quarter of the whipped cream over each. Sprinkle the remaining walnuts on top and grate the last of the chocolate over the cream. Serve immediately so the chocolate oozes through the pudding.