cream Archives

Carrot recipes

Organic carrot salad with dates, goats’ cheese and rose water caramel dressing

15 minutes

Pumpkin flapjacks with butterscotch sauce

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

For the pumpkin flapjacks:

150 g pumpkin, peeled and cut into chunks
140 g self-raising flour
1 t baking powder
1 cup buttermilk
2 t ground cinnamon
1 free-range egg yolk
1 t sugar
2 free-range egg whites, beaten
2 T canola oil
100 g treacle sugar

For the butterscotch sauce:

2/3 cup cream
50 g butter
155 g dark sugar
2 t vanilla extract

Method

To make the pumpkin flapjacks: Bring a saucepan of water to a boil, then add the pumpkin and cook for 5 to 10 minutes, or until tender. Drain then pulse using a hand blender.

Sift the flour and baking powder into a large bowl and add the buttermilk, ½ t cinnamon, the egg yolk and sugar. Whisk to combine. Add the puréed pumpkin and fold in the egg whites to form a pale, thick batter.

Place a nonstick pan over a medium heat and add a drizzle of canola oil. When hot, ladle in spoonfuls of the batter and fry on each side until golden brown and puffed up. Combine the remaining cinnamon with the treacle sugar and set aside.

To make the butterscotch sauce: Add all the ingredients to a heavy-based saucepan over a low heat and cook until the butter has melted and the mixture has combined. Leave to simmer gently for 10 minutes, or until thick and glossy.

To serve: Spoon the butterscotch sauce over the golden flapjacks and serve with the cinnamon-treacle sugar.

Per serving: 2525.7 kJ, 9.9 g protein, 29.5 g fat, 77.6 g carbs

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Pumpkin flapjacks with butterscotch sauce

Pumpkin flapjacks with butterscotch sauce

Ingredients

Method