Recipe 14365969 about pumpkins on the internet brings you to a pumpkin cake with a funky name, I have called them Pumpnies. Pumpkin brownies. They are made the exact same way and taste amazing.
Here is what you need:
- 2 small or 1 large pumpkin, all the flesh and stringy bits. Leave a few seeds aside and don’t use the skin (the only part you can’t eat). Cut it up really small.
- 120g plain flour, sieved
- 120g butter, diced
- 200g caster sugar (it might seem a lot but pumpkin needs sweetness)
- 1 teaspoon of ground nutmeg
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of baking powder
Making the Pumpnies:
- Simmer the pumpkin and butter on a low heat until soft, this should take about 10 to 15 minutes. Allow it to cool for around ten minutes until it’s easy to blend without spitting everywhere. Blend it until it has a sauce-like consistency and is smooth like melted chocolate. (It doesn’t look great at this stage but it will do soon).
- Mix in all the other ingredients. I usually do the eggs last to prevent it from curdling. You can adjust the spices to your tastes.
- Pour the mixture into a lined cake tin, around 25cm by 10cm. Add twelve pumpkin seeds to the pumpnies, around about the centre of each slice. (See below).
- Bake for 25 minutes at 180oC.