• 750 ml fyn gaar pampoen
• 2 eiers
• 5 ml sout
• 500 ml bruismeel
• 15 ml bakpoeier
• olie vir diep braai

1. Meng pampoenmoes ,eiersen sout.
2. Sif bruismeel en en bakpoeier saam en meng met pampoenmengsel tot sagte deeg .
3. Skep desertlepels vol en braai tot bruin.
4. Dreineer op kombuispapier

Sous

• 250 ml suiker
• 125 ml water
• 70 ml melk
• 1 el botter
• knippie sout
• 10 ml vla poeier

1. Meng vla met bietjie water en meng dan alles saam.
2. Verhit tot net kook punt gooi oor warm poffertjies.
3. Een hap en jy swymel.

Translation

Pumpkin Puffs

• 750 ml finely cooked pumpkin
• 2 eggs
• 5 ml of salt
• 500 ml of effervescent flour
• 15 ml baking powder
• oil for deep frying

1. Mix pumpkin puree, eggs and salt.
2. Sift flour and baking powder together and mix with pumpkin mixture until soft dough.
3. Fill dessert spoons and fry until brown.
4. Drain on kitchen paper

Sauce

• 250 ml of sugar
• 125 ml of water
• 70 ml of milk
• 1 tbsp butter
• pinch of salt
• 10 ml custard powder

1. Mix custard with a little water and then mix everything together.
2. Heat until just boiling pour over hot puffs.
3. One bite and you swoon.

Poffers:

• 650ml gekookte fyngedrukte pampoen
• 500ml bruismeel
• 2 eiers
• 2ml sout
• 10 ml bakpoeier

1. Meng bestandele saam.
2. Braai in lekker warm olie.
3. Dit pof sommer uit.

Sous:

• 500ml suiker
• 250ml melk
• 125ml kookwater met 2 teelepel Maizena
• Eetlepel matgarien
• 2 teelepels kaneel

1. Kook saam vir so 3 min.
2. Gooi sous oor terwyl poffers warm en geniet.

Translation

Pumpkin Puffs

Puffs:

• 650ml cooked mashed pumpkin
• 500ml flour
• 2 eggs
• 2 ml of salt
• 10 ml baking powder

1. Mix ingredients together.
2. Fry in nice hot oil.
3. It just puffs out.

Sauce:

• 500ml sugar
• 250ml milk
• 125ml boiling water with 2 teaspoons Maizena
• Tablespoon matgarine
• 2 teaspoons of cinnamon

1. Cook together for about 3 min.
2. Pour over sauce while puffs warm and enjoy.

Klits saam:
250 g Floro-bakkie vol klaar gekookte soetpampoen
2 eiers
2 V2 ml sout
Voeg by:
2 koppies bruismeel
15 ml bakpoeier
Bak lepels vol in ‘n pan oor matige hitte (die olie nie te warm nie). Braai albei kante.
Dreineer.
Maak stroop:
Kook saam –
500 ml suiker
250 ml water
125 ml melk
30 ml better of margarien
Meng omtrent 20 ml maizena (mielieblom) en 1 teelepel vlapoeier met melk, voeg by die stroop plus 1 teelepel vanilla essens.
Indien nie lekker dik nie, voeg nog maizena by.
*Gooi die warm stroop oor die pampoenkoekies

INGREDIENTS
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (96 g /3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners’ sugar

DIRECTIONS
Preheat oven to 200 C /400°.
In a small saucepan, bring water and butter to a rolling boil over medium heat.
Add flour and salt all at once; beat until blended.
Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes.
Remove from heat; let stand 10 minutes.
Add eggs, one at a time, beating well after each addition until smooth.
Continue beating until mixture is smooth and shiny.
Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets.
Bake until puffed, very firm and golden brown, 25-30 minutes.
Cool on wire racks.
Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes.
Fold in whipped topping.
Cut puffs in half.
Fill cream puffs with vanilla filling; replace tops.
Dust with confectioners’ sugar; serve immediately.