Pumpkin Porridge with Dried Fruit
This is porridge you don’t have to stand over: pumpkin, millet and dried fruit go into a deep ovenproof dish, get covered with water, and bake at 200°C (400°F). In 20 to 30 minutes the millet drinks up both the water and the juice the pumpkin releases, while the apricots, prunes and raisins plump.
The 1.5 cm cubes matter. Cut the pumpkin smaller and it collapses into purée and hogs the liquid; cut it larger and the centres stay raw in the time given. Rinse the millet in hot water first — 180 g is roughly a cup — because the oil clinging to the grain is what makes millet taste bitter.
- The pumpkin seed oil goes in raw, with the honey, and supplies a dark nutty note. It’s a Central European pantry item; refined sunflower oil is a fine stand-in if the aroma isn’t for you, just plainer.
- 100 g of sugar plus 100 g of honey is holiday-sweet. For an ordinary weekday breakfast, keep the honey and skip the sugar.
Serve straight from the dish, while the top cubes of pumpkin still have caramelised edges. It thickens as it cools — reheat with a spoonful of boiling water rather than milk, which dulls the flavour.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Cut the pumpkin into large cubes of about 1.5 by 1.5 cm. Cut the dried apricots in half.
Put the pumpkin, millet, and dried fruit into a small ovenproof dish with high sides. Stir, season with the pumpkin seed oil, honey, sugar, and salt, cover with water, and put into an oven heated to 400°F (200°C) for 20 to 30 minutes.
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