Carly, who has said some lovely things about my blog also mentioned pumpkin and crumpins, so once a seed it planted. Check out her blog its a great read.
I used a pumpkin that was a surprise adoptee to the garden, growing of it's own accord but use your favourite variety. The Crumpins orange colour will be rely on the colour of the pumpkin, mine was quite light.
I have also double the recipe from previous crumpin post as they freeze very well so they are always on hand ready to defrost and toast.
Crumpin with a pumpkin
Ingredients makes about 25
- 2 cup light milk
- 100 g butter
- 500g cold cooked pumpkin (steamed or boiled)
- 1/2 cup light milk
- 1kg plain flour
- 25g instant yeast
- pinch of salt
- 4 tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1/2 nutmeg grated
- 4 cups light milk (6 1/2 cups of milk total)
- Heat 2 cup of milk and butter till the butter is melted, either stove top or in a microwave for 2-3 minutes
- Blend pumpkin and 1/2 cup milk till smooth
- In a mixing bowl add flour, yeast, salt (on opposite side to yeast) and caster sugar
- Add the 2 cups of milk and the milk and butter (adding the hot milk to cold milk will make it the right temperature without heating and waiting for all the milk to cool or killing the yeast)
- Add pumpkin mix
- Mix with electric beaters till smooth
- Cover with plastic wrap and set aside for about 1 hour
- In a frypan on low heat put 2-3 rings depending on how many you can fit.
- Spray with cooking spray being careful not to blow yourself up if using a gas cook top e.g. take the pan away from the flame
- Fill the rings with batter to about 1-2 cm, they will rise as they cook
- Cook for about 10-12 minutes on one side and then remove ring
- Carefully flip the Crumpin to cook the other side for about 5 minutes
- They will firm as they cook and the side of the ring will help the side cook
- Depending on how big you make them you can eat them whole or split/cut them in half
- For a faux scone smaller pumpkin crumpins can be topped with pumpkin cream, grated nutmeg. Maybe add some crushed walnuts (not pictured)
- To make pumpkin cream whip 100g cooked pumpkin, 1 tbsp. sugar with 300ml thickened cream