Butternut and cinnamon crumpets with palm sugar

Name: Butternut and cinnamon crumpets with palm sugar
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 750.00 ml butternut cooked, mashed; 250.00 ml flour; 5.00 ml Baking powder; 5.00 ml cinnamon ground; 2.00 eggs beaten; 30.00 ml sunflower frying; palm sugar grated; salt to season

4 servings

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Gorgeous bites of moreish deliciousness.

By Food24 November 03 2009

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Butternut and cinnamon crumpets with palm sugar

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Ingredients (8)

750.00 ml	butternut — cooked, mashed
250.00 ml	flour
5.00 ml	Baking powder
5.00 ml	cinnamon — ground
2.00	eggs — beaten
30.00 ml	sunflower — frying
	palm sugar — grated
	salt — to season

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Method:

Sieve dry ingredients over butternut, mix in eggs and season.
Heat oil in a frying pan and drop in spoonfuls of batter.
Over a medium heat, fry for three to five minutes or until bubbles form. Turn and fry until golden.
Drain on paper towel and serve hot with plenty of grated palm sugar.
Marmalade works well too.

Cook’s note:
Palm sugar is used in Asian dishes and is available from Chinese and Asian supermarkets. It is dark brown and comes in a round block. Used in place of brown sugar, it has a lovely fudgy taste.