A remarkably quick and simple seasonal dish using the pumpkin flesh from all those carved out halloween pumpkins from D G J Tanner Lyburn Farmhouse Cheesemakers , Goodalls Strawberries

Equally good as a starter served with rocket, feta cheese and a drizzle of balsamic dressing or a breakfast alternative served with a dusting of cinnamon sugar


Serves 4-6


  • 450g peeled pumpkin
  • 60g flour
  • 5ml baking powder
  • 2 eggs
  • milk (optional)
  • 45ml sunflower oil
  • 45g butter


  1. Steam the pumpkin until soft and then mash to a puree
  2. Mix the pumpkin, flour, baking powder and eggs to form a batter of dropping consistency adding a little milk if it is too still to thick
  3. Heat the oil and butter in a big heavy based frying pan
  4. Add a spoonful of batter to the frying pan and cook until golden brown on each side
  5. Remove and drain on kitchen paper
  6. Serve.