Me and my little ray of Sunshine decided that we would carve some pumpkins this week. I wanted to have a bit of fun with him before the baby gets here (whenever that will be). So we spent a lovely afternoon carving pumpkins with him…. Well, he had a lovely afternoon… I spent the whole time cringing because he was a little bit scary with a knife. I tell you what, scooping out the center of a pumpkin is bloody hard work!
Anyway… I really hate wasting the pumpkin so I try to use as much of it as I possibly can. After scooping as much of the insides out as possible I separated the flesh from the seeds. Most of the flesh I boiled up with some root veggies, some stock and some curry powder and chili powder and made some yummy soup. I then roasted and pureed the rest of the pumpkin and set it aside ready to make me some awesome Pumpkin Parkin…
Oh and before I have people from Yorkshire screaming at me for not using Oatmeal in this recipe I had my reasons. For starters, I didn’t have any in and as pregnant as I am I really couldn’t be bothered to go out and get some and secondly, I sometimes find Oatmeal in Parkin a little too gritty and last time I made it Dylan moaned about it non stop.
225g Golden Syrup
100g Black Treacle
125g Light Brown Sugar
200g Oats, blended into flour
120g Self Raising Flour
1tbsp Ground Ginger
60g Stem Ginger, finely chopped
100g Roasted Pumpkin, pureed
1tbsp Stem Ginger Syrup
- Preheat the oven to 140C and grease and line an 8″ round tin
- Place a saucepan on your scales and set to zero, then measure the Golden Syrup, Treacle, Sugar and Butter. Then pop onto a medium heat and allow it all to melt together. Don’t let it boil!!
- In a large bowl measure out the flour, oats and ground ginger. Pour in the melted syrupy mixture and stir thoroughly.
- In a small bowl mix the egg, milk, pumpkin pureed, stem ginger and syrup and beat together. Add this to the other bowl and give it a good stir until everything is fully mixed together.
- Pour into the greased, lined tin and place in the center of your oven and bake for 1hr 30 minutes.
- Cool in the tin for 30 mins and then turn out onto a wire cooling rack. Serve with custard or as a slice with a nice cup of tea.
Thank you for reading