I use beautiful organic pumpkins for this — they are small with reddish-orange skin outside and very bright autumny orange inside. This dish is best warm but also quite nice and stodgy when at room temperature (because we don’t always get round to frying things and serving them immediately). If you have clarified butter, use that for frying because it doesn’t burn so quickly. Otherwise, just use ordinary butter and throw in a few extra blobs from time to time to cool it down.
Cut the pumpkin into chunks and boil in a large pan of water for 15 minutes or so until very soft. Drain well and then leave on a plate for a few minutes for the excess water to evaporate. Put it into a bowl and mash very well. You should get about
Add the flour, bicarbonate of soda, eggs,
Heat enough butter in a non-stick frying pan to just cover the bottom. When it sizzles, turn the heat to medium and dollop in
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