Alex Head x Joseph&Joseph

Pumpkin Buttermilk Pancakes with Caramelised Oranges, Pistachio 

Nothing says lazy Sunday morning like a stack of fresh pancakes, slippers on and fresh coffee at the ready. You cannot go wrong. Have a look at what you have in the cupboard and feel free to add to the list of toppings. You’ve made the pancakes so your rules, anything goes! I love having mini bowls of chopped hazelnuts, dried cranberries and chocolate chips for us all to get stuck in with. 

[Makes 8 – 10 pancakes] 

Ingredients:

200g self-raising flour 

1½ tsp baking powder 

1 tbsp golden castor sugar 

3 large eggs 

30g melted butter 

100ml milk 

100ml pumpkin puree  

1 orange 

3 tbsp pistachio nuts 

Vanilla Donuts with Pumpkin Cream 

For me, these are a the perfect Sunday afternoon bake. I always make sure that I have plenty of time when making donuts so that I don’t rush the recipe. I put some great tunes on and have a large pot of tea at the ready. Making donuts is definitely worth it and once you have done it one you’ll love the baking and eating! Perfect for feeding a crowd after a long winter walk. 

Ingredients: 

250g plain flour 

½ sachet of fast action dried yeast 

50g golden castor sugar 

2 egg yolks 

150ml warmed milk 

50g melted butter 

Oil to brush 

Sugar to sprinkle 

Filling: 

4tbsp pumpkin puree 

50ml double cream 

Method: 

  • Put the flour, yeast, sugar and salt into a large bowl, mix and make a well in the middle. 
  • Beat the egg yolks, milk and melted butter together 
  • Pour into the dry mix and use a fork to bring together 
  • Leave the dough to stand for 10 mins 
  • Oil for your work surface, turn the dough out onto the surface 
  • Knead for 5 mins until the dough comes together and starts to spring back 
  • Place in a clean, oiled bowl and leave covered in a warm place for 2 hours or until doubled in size 
  • Once the dough has doubled in size, give the dough another quick knead and then shape the dough into 2inch size ball  
  • place on a lined baking tray, cover again, leave for 30 mins – 1 hour 
  • Heat the oven to 190C and bake the donuts for 12 – 15mins or until golden brown
  • While the donuts are cooking whip the double cream and stir in the pumpkin puree. Put into a piping bag and leave in the fridge
  • When cooked, take out of the oven and sugar while hot 
  • Poke a hole in the donuts and fill with the pumpkin custard 

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