HOMEMADE Pumpkin crumpets

Preparation: 5 minutes Serves: 4 crumpets
Cooking: 20 minutes Home-made
Ingredients Quantity (metric) Quantity (imperial)
Pumpkin (peeled and cored) 4 tbsp 4 tbsp
Fresh ginger (grated) 2 tsp 2 tsp
Ground ginger 2 tsp 2 tsp
Cayenne pepper 1 tsp 1 tsp
Ground cumin 1 tsp 1 tsp



    • A large pumpkin produces very much more than 4 tbsp of flesh, so by all means make the pumpkin in this dish a by-product of a larger project. The important thing is that the pumpkin is cooked, so that it mashes happily.
    • If you are gunning for a seriously large quantity of crumpets, here's the plan: Pre-heat your oven to 180°C (about 350°F). Cut the pumpkin flesh into cubes of about an inch and put them in a baking tray. Sprinkle on plenty of salt, pepper and olive oil, and cook for about 20 minutes.
    • Remove from the oven, allow to cool, then mash to a paste.        
    • Add the pumpkin mash, ginger, cayenne pepper and cumin to the crumpet batter before cooking.