It’s the month for delicious pumpkins! Make sure to use up the flesh of your Halloween pumpkins as it is so tasty – cut it up into cubes and freeze it to use in both savoury and sweet dishes over the autumn months. Here, Anna Janecka shares a yummy cobbler recipe which uses pumpkin puree. This can either be shop bought, or you can make your own from those leftover pumpkins! Serve warm with a dollop of your favourite ice-cream.
Prep 10 min | Cook time 40 min
For the cobbler:
- 250g of all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 150g brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 130g pumpkin puree
- 60ml milk
- 55g melted butter or vegetable oil
- 1.5 teaspoons vanilla extract
For the topping:
- 50g granulated sugar
- 50g brown sugar
- 30g chopped pecans
- 350ml very hot water
1/ Preheat oven to 180C degrees / 160C fan
2/ In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3/ In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 20 cm casserole dish with high sides.
4/ In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire mixture and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over).
5/ Cool for 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.