Halloween pumpkin recipes

Sweet pumpkin pancakes with blackberries recipe

Preheat the oven to gas 6, 200°C, fan 180°C.
Cut 450g peeled and deseeded pumpkin (or butternut squash) into 1cm cubes. Toss the pumpkin with 1 tablespoon olive oil and spread out in a single layer in a roasting tin. Cover with foil and bake for 20 minutes, then remove the foil and continue to cook for 10 minutes until the pumpkin is tender, with no liquid remaining in the tin. Leave to cool for 10 minutes.
Meanwhile, mix 150g self-raising flour and a pinch of salt in a mixing bowl and make a well in the centre. Crush the pumpkin in the roasting tin with a potato masher or fork. Put in a jug with 150ml milk and 2 medium eggs, and whisk to combine evenly.
Pour the pumpkin mixture into the centre of the flour bowl and whisk to make a smooth batter.
Heat a large frying pan over a medium heat and use a piece of kitchen paper to wipe about 2-3g of salted butter over the surface of the pan. Spoon 4-5 heaped tablespoons of batter, well-spaced out in the pan, to make 4-5 pancakes. Cook for about 90 seconds until golden underneath with bubbles forming on the surface; flip and cook for another 1 minute. Transfer to a plate and cover with foil to keep warm while you cook the remaining pancakes.
Stack the pancakes and serve with 300g blackberries, a little Greek yogurt and a drizzle of honey or maple syrup.
Tip: make your pancakes into pumpkin shapes. Spoon an extra 1 teaspoon of batter into the pan while cooking to create stalks. Once cooked, spread half the batch with hazelnut chocolate spread, and cut faces out of the other half. Sandwich the halves together, and colour the stalks with green writing icing.