For the pumpkin compote
- 200g pumpkin or butternut squash, cut into small dice
- 220ml water
- 1 tbsp soft brown sugar
- 1 tsp maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
For the batter
- 1 large egg
- 170ml milk
- ½ tsp salt
- 90g plain flour
- 2 tbsp coconut oil
For the cinnamon sugar
- 50g caster sugar
- ½ tsp ground cinnamon
- Greek yoghurt
- Simmer the pumpkin or butternut squash in water for 20 minutes or until soft. Blend to a thick purée.
- Add all the other compote ingredients and stir over a low heat for 4-5 minutes until thick.
- Heat the oven to 220°C/fan 200°C/Gas 7.
- Beat the egg, milk, and salt together, then whisk into the flour.
- Grease the Dumpling Pan thoroughly with coconut oil. Place in the oven for 10 minutes.
- Three-quarters fill each hot cup with batter and bake for 20-22 minutes, or until golden brown and puffed, without opening the oven door.
- Meanwhile stir the cinnamon and sugar together in a bowl.
- Remove the popovers from the oven and make a small slit in the top of each to release the steam. Tip them straight into the cinnamon sugar, spooning the sugar over each to coat. Keep warm and repeat from step 5 with the remaining batter.
- Serve with a spoonful of pumpkin compote and Greek yoghurt on the side.
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