This recipe was developed by chef Khanya Mzongwana from Woolworths. I added a crumb to the original to add some texture but whether you have it in its “original” form or with the crumble is irrelevant …. you will love it!! The tray bake may be served as is South African tradition, as a side dish to meat or with the crumble and ice cream, as a dessert.
250g flour
10ml baking powder
60ml brown sugar
5ml cinnamon
2,5ml nutmeg
5ml salt
200g pumpkin mash
125ml milk
2 eggs
For the crumble:
135g flour
50g oats
62g brown sugar
112g butter, melted
For the caramel sauce:
200g sugar
100g butter
125ml cream
Preheat your oven to 180℃ and spray a 20cm x 20cm baking tray with cooking spray.
Add the flour, baking powder, brown sugar, cinnamon, nutmeg and salt to a mixing bowl.
Add the pumpkin mash, milk and eggs to another bowl and whisk together.
Pour the wet ingredients into the dry and stir through. Do not over mix.
Scrape the batter into the prepared baking tray and set aside.
Prepare the crumble by adding the flour, oats and brown sugar to a mixing bowl and mix together.
Stir in the melted butter and mix together until the mixture forms large crumbs.
Sprinkle the crumble all over the pumpkin batter.
Bake in the oven for 30 minutes.
Make the caramel sauce by adding the sugar and butter to a small saucepan and wait for the butter to melt.
Simmer over a medium heat until it starts to turn a caramel colour. DO NOT STIR THE MIXTURE!
Whisk in the cream and allow to bubble for 1 minute.
Pour the sauce over the tray bake as soon as you take it from the oven.
Serve the pampoenkoekie tray bake as a side dish to meat or with ice cream, as a dessert.
My Whisk and I 