This is an old favourite. Just good old fashioned simple baking. My mum used to make these for my lunchboxes when I was a kid, and I make them now for my children. This is my Mum’s recipe that I have converted for the Thermomix. But it is very simple to make with a bowl and wooden spoon too, just a little extra elbow grease required.
I have never made them in traditional scone shapes (by rolling the dough and cutting them out) I always make them by dolloping the mixture on the tray – free form style!
You will need 1 cup (225g) of cooled cooked pumpkin for this recipe. So steam ahead and let it cool in the fridge. If you have an oversupply of pumpkin cook it and freeze it in portioned batches and then you can defrost it to use when you need it. I use my Thermo to steam the pumpkin, but you can also use the microwave or stove top.
They are delicious served straight away while still warm, with butter (and jam!) or they also freeze really well. Sometimes I slice and butter them before freezing, so they are ready to go. Sometimes I just freeze them and add them to lunchboxes with no spread at all. Depends how much of a rush I am in!
- 60g butter at room temperature
- 45g sugar
- 1 egg
- 225g (1 cup) cold cooked and mashed pumpkin
- 300g SR flour
- Line two baking trays with baking paper and pre-heat oven to 200 degrees.
- Add butter and sugar to the Tmx bowl and combine at speed 6, 5 seconds.
- Add egg and then pumpkin, mix speed 6 for 2 seconds. Scrape the sides down then mix for a further 5 seconds (at the same speed 6)
- Add sifted flour and combine speed 5, 10 seconds.
- Dollop tablespoonfuls of mixture on prepared trays.
- Bake at 200 degrees for 10-15 minutes. This will vary in individual ovens, so check after 10 minutes. They are cooked when they are firm and just started to turn golden.
Cut 600g of pumpkin into 2-3cm cubes and place in the Varoma tray ensuring there is enough room for steam to come through the vents. Fill the Tmx bowl to the 1L mark and place varoma into position. Cook for 20 minutes on varoma setting, speed 3. Once cooked, empty water from the bowl and place pumpkin inside. Chop for 10 seconds on speed 8.
You can cook up to 1kg of raw pumpkin using this method. This will of course yield more than the 1 cup required for this recipe but you can freeze the leftovers for another day.