Recipe by Lucy Markewicz

by Tia

Winter is a time for more decadent meals that are warm and comforting! I’ve adapted this recipe from the traditional fritter type to a simpler flapjack-style breakfast option.


  • 500g cooked pumpkin, mashed or blended until smooth
  • 2 eggs
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 250g flour
  • 1 teaspoon mixed spice
  • 1 tablespoon butter
  • honey or maple syrup to serve
  • grilled bacon


  1. Combine the flour, baking powder, salt, mixed spice in a bowl
  2. Whisk together the eggs and pumpkin and stir into dry ingredients. Strain through a sieve to remove lumps if necessary
  3. Melt butter in a non-stick pan and fry fritters until golden and cooked on both sides

CHEF’S TIP: Serve drizzled with honey or maple syrup and crispy bacon for breakfast or with apple compote and yoghurt for dessert or a tea-time treat! 

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