Pump tube

Name: pump tube
Cook time: 80 min
Total time: 145 min
Yield: 16
Cuisine: Dutch
Ingredients: 1 bin pumpkin 450 g, freezer; 1 look condensed milk 397 g; 4 el kitchen syrup; 200 g butter at room temperature; 350 g white caster sugar; 400 g self raising flour; 2 tl ground cinnamon; 4 Eggs; 1 vanilla bean pouch 1.5 g; bag dried cranberries a 250 g

A tasty Dutch recipe. The dessert contains the following ingredients: pumpkin (450 g, frozen), condensed milk (397 g), kitchen syrup, butter at room temperature, white caster sugar, self-raising flour, ground cinnamon, eggs, vanilla bean (bag of 1.5 g) and dried cranberries (a 250 g).

Ingredients

Kitchen Stuff

food processor, skewer, turban (content 2 liters), greased

Directions

Preheat the oven to 170 ºC. Boil the pumpkin in a pan with water in 10 minutes until al dente. Drain and drain. In the meantime, heat the milk and kitchen syrup in a saucepan. Bring to a boil with a wooden spoon while stirring. Cook over medium heat with stirring for 8 minutes to a syrupy sauce. Let the fire cool slightly.
Mix the butter and sugar in the food processor for 5 minutes. Meanwhile, sift the flour, the cinnamon and a pinch of salt over a bowl.
Mix the eggs one by one through the butter mixture in the food processor. Cut open the vanilla pod, scrape out the marrow with a knife tip and add. Prak the pumpkin and add. Let the food processor run for 1 min until a smooth batter has formed. Add half of the sauce and the flour, alternately and in parts. Spoon 100 g of cranberries with a spoon.
Pour the batter into the turban shape. Bake the turban in the middle of the oven for about 50 minutes. Check after 45 minutes for doneness with the skewer. If this comes out clean, the cake is done. Allow to cool for 5 minutes in the mold.
Deposit the turban on a scale. Heat the rest of the sauce and pour over it. Sprinkle with the rest of the cranberries. Allow the cake to cool completely in 1 hour.