Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in centre add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

Translation

Pumpkin Fritters

Ingredients:

• 2 cups self-raising flour
• 1 1/2 – 2 cups of mashed, cooked pumpkin or butternut
• Pinch of salt
• 1 Tbsp sugar
• 1 large egg, lightly beaten
• 2 Tbsp melted butter
• 1/2 cup milk
• Cooking oil, for shallow frying
• Cinnamon sugar
• 2 parts sugar mixed with 1 part fine cinnamon (powder)

Method:

1. Sift flour and salt into a bowl and stir in sugar.
2. Make a well in the center add egg, butter, pumpkin and enough milk to make a thick pancake batter.
3. Heat oil in a large frying pan and drop batter, 1 tablespoon at a time, into it.
4. Fry fritters until golden brown, about 3 minutes on either side.
5. Drain on absorbent paper and sprinkle with cinnamon sugar.
6. Serve warm, makes about 36.

• 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.

• 2 k koekmeel
• 1 k suiker
• 2 k gaar pampoen (butternut of boerpampoen) geen byvoegings
• 2 tl fyn kaneel
• 3 tl bakpoeier
• 2 eiers
• 1/4 kop melk

1. Sif droe bestandele goed.
2. Roer pampoen, melk en eiers daarby.
3. Meng goed.
4. Braai teelepels vol in warm olie tot goud bruin (nie te warm nie, sal self omkeer wanneer gaar aan die onder kant).

Stroop

• 2 k suiker
• 1 k melk
• 1 k water
• 3 tl mazina
• 1 eetl botter
• 1 tl fyn kaneel

1. Gooi al die bestandele behalwe die mazina in n kastrol en kook vir so 3 minute.
2. Maak mazina aan met n paar telepels water en voeg by stroop.
3. Kook tot effens verdik.
4. Gooi nou warm stroop oor die pampoenkoekies en bedien warm.
5. Koekies kan ook sonder stroop bedien word met kaneelsuiker oorgestrooi.
   Soos vir n snoep dingetjie of op n soetplatter, baie soos n dounut.

Translation

Pumpkin Fritters With Syrup

• 2 k cake flour
• 1 k sugar
• 2 k cooked pumpkin (butternut or pumpkin) no additions
• 2 tsp fine cinnamon
• 3 tsp baking powder
• 2 eggs
• 1/4 cup milk

1. Sieve dry ingredients well.
2. Stir in pumpkin, milk and eggs.
3. Mix well.
4. Fry teaspoonfuls in hot oil until golden brown (not too hot, will turn itself over when cooked on the underside).

Syrup

• 2 k sugar
• 1 k milk
• 1 k water
• 3 tsp mazina
• 1 tablespoon butter
• 1 tsp fine cinnamon

1. Pour all the ingredients except the mazina into a saucepan.
2. Cook for about 3 minutes.
3. Make the mazina with a few tablespoons of water and add syrup.
4. Cook until slightly thickened.
5. Pour hot syrup over the pumpkin cookies and serve hot.
   Cookies can also be served without syrup with cinnamon sugar sprinkled over, like for a sweet treat or on a sweet platter, much like a donut.

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.

POFFERTJIEBESLAG:
BESTANDELE:
750 ml gaar fyn pampoen
2 eiers
5 ml sout
500 ml bruismeel
15 ml bakpoeier
500 ml olie om die poffertjies in te braai.
STROOP:
500 ml suiker
250 ml water
125 ml melk
30 ml botter
sout
10 ml mielieblom/ mazina
NOU:
1. Klop die gaar fyngedrukte pampoen, eiers en sout.
2. Meng die bakpoeier en bruismeel by.
3. Verhit die olie in n pan en skep lepels vol van die beslag in die warm olie.
4. Draai om as dit bruin is en dreineer op kombuispapier in n bak.
5. Hou dit warm.
Maak nou die sous:
(ek het my sous in die mikrogolf gemaak, jy kan dit in n pot op die stoof ook maak)
1. Mikrogolf die suiker, melk, water en botter vir 5 minute.
2. Roer dit totdat die suiker opgelos is.
3. Meng die mielieblom met n klein bietjie water totdat dit glad is.
4. Roer dit by die suikermengsel en mikrogolf vir nog 2 minute.
5. Gooi die warm stroop oor die warm poffertjies.

Bron: Die Poeding Klub

Maak 12
600 ml gaar, fyngemaakte pampoen of botterskorsie
250 ml koekmeel
5 ml bakpoeier
Knypie sout
Stewige mespunt anys (opsioneel)
2 eiers, geklits
Olyfolie vir vlakvetbraai
Kaneelsuiker
Opsioneel: blomblaartjies van marigolds

Meng die pampoenmoes, meel, bakpoeier, sout en anys in ‘n mengbak.
Roer die geklitse eiers by om ‘n slapperige beslag te vorm.
Giet ‘n bietjie olie in ‘n pan, skep lepelsvol (4 – 5 koekies op ‘n keer) in die warm olie en braai aan beide kante tot goudbruin en gaar.
Dreineer op kombuispapier, strooi kaneelsuiker oor en rond opsioneel af met eetbare blommetjies.

Pumpkin Fritters

Makes 12
600 ml cooked, fine-made pumpkin or buttersquash
250 ml cake flour
5 ml baking powder
Pinch of salt
Stiff Knife point anise (optional)
2 eggs, beaten
Olive oil for shallow frying
Cinnamon sugar
Optional: flower leaflets from marigolds

Mix the pumpkin mash, flour, baking powder, salt and anise in a mix bowl.
Stir in the beaten eggs to form a loose consistency.
Pour some oil into a pan, dish spoons full (4 – 5 Fritters at a time) in the hot oil and fry on both sides to golden brown and cooked.
Drain on paper towel, sprinkle cinnamon sugar over and optionally decorate with edible flowers.

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