I’ve been seasonally experimenting with pumpkins recently. They’re versatility and texture mean they are great in sweet recipes and desserts. This recipe is titled ‘butter’ but it doesn’t actually contain any……its more of a sweet, spicy, rich, deep jam that is great with pancakes, my pumpkin muffins, smeared on a toasted bagel or in a compote with yoghurt and granola for breakfast.
- 1 can pumpkin puree [or you can roast and use the flesh from a pumpkin but this recipe called for the packed canned type….]
- Approx 90ml apple juice
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tbsp cinnamon
- Grating of nutmeg
- 140g dark brown sugar
- Combine all the ingredients in a heavy based pan and heat. You may need to add a little more apple juice to make it thinner in order to heat it. Bring to the boil and simmer gently for 30 minutes until thick.
- Store in an airtight container in the fridge until needed.
For the breakfast pots, I layered some pumpkin puree on the bottom, some Greek yoghurt mixed with a splash of vanilla extract and topped with blueberries and my granola!
I saw the recipe called for pumpkin puree in a can and have always wanted to try this…..I slightly felt like I was cheating but it was good!