Step 1

Rinse the millet, let it dry and lightly roast it in a dry pan.

Step 2

Pour the millet into a saucepan, salt and pour 1 tbsp boiling water over it. Cover the pot with a lid and leave it to soak up all the water.

Step 3

Pour hot milk over the millet and boil until almost cooked through (this will take about 10 minutes).

Step 4

Finely chop the pumpkin pulp, sprinkle with sugar and stir. When the pumpkin gives juice, add it to the millet, stir and put on low heat. Bring the porridge to a boil and cook until tender (it will take about 5 minutes). Top the cooked porridge with butter.

Step 5

Transfer the porridge into serving molds for baking.

Step 6

Cut the remaining pumpkin flesh into 1/2 cm slices. Using a glass, cut lids out of each slice to fit the size of the baking dish. Cover the molds with the pumpkin lids, sprinkle with sugar, drizzle with vegetable oil and put in the oven for 30 minutes at 200 C.