Pumpkin flapjacks with butterscotch sauce

By Hope Malau
24 May 2015

Serve with bacon for the perfect marriage of savoury and sweet in one sumptuous dish.

Makes: 9 Preparation: 15 min Cooking: 30 min

  • 200 g streaky bacon


  • 150 g pumpkin, peeled and cut into chunks
  • 250 ml (1 c) self-raising flour
  • 5 ml (1 t) baking powder
  • 250 ml (1 c) buttermilk
  • 10 ml (2 t) cinnamon
  • 1 egg yolk
  • 5 ml (1 t) castor sugar
  • 2 egg whites, beaten
  • 30 ml (2 T) oil
  • 125 ml (½ c) dark brown sugar

Butterscotch sauce

  • 160 ml (? c) cream
  • 50g butter
  • 250 ml (1 c) dark brown sugar
  • 10 ml (2 t) vanilla essence

1. Add pumpkin in a pot with 30 ml (2 T) water, bring to a boil and reduce heat to simmer until tender. Mash the pumpkin until smooth.

2. Sift the flour and baking powder into a large bowl and add the buttermilk, 2,5 ml (½ t) cinnamon, egg yolk and sugar. Whisk to combine.

3. Add the mashed pumpkin and fold in the egg whites. Place a non-stick pan over medium heat and add a little oil. Add spoonfuls of the batter to the hot oil and fry each side until golden and puffed up. Combine the remaining cinnamon and the remaining sugar and set aside.

4. Butterscotch sauce: Add all the ingredients to a saucepan over a low heat and cook until the butter has melted and the mixture has combined. Leave to simmer gently for 10 minutes or until thick and glossy.

5. Place bacon on a baking sheet and cook in the oven for 8 minutes. Drizzle butterscotch over the bacon and return to the oven for 3 minutes.

6. Serve the flapjacks with bacon and drizzle butterscotch over the top.

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