Pumpkin Puppies with Ginger Caramel Sauce

smothersauce November crept in, quietly overshadowed by the festivities of Halloween. There is fake blood on the carpet, sparkles galore, and I am the proud new owner of a few abandoned hats.The dented pirate's hat looks especially jaunty. While the leaves darken, dazzling mountain hikers and highway peepers in North America, the days dry and warm here in Australia. This morning a pair of Rosellas feasted happily on their own treats in the backyard, pink flowers filled with nectar. We are not done with pumpkin recipes just yet however, so while you dust away that nylon spider web and hide your candy wrappers, take a look at these pumpkin puppies. Have you ever heard of a hushpuppy? I hope so, and for your sake I hope you have eaten one of these perfect cornmeal creations too. Hushpuppies are a Southern side dish with roots in Native American cookery, a simple and satisfying corn cake, or Johnny cake, that pairs well with catfish and keeps everybody quiet ( happily hushed and munching).


I was dreaming of a hushpuppy dessert and realized pumpkin was the perfect seasonal squash for the job. These pups are dusted with brown sugar & cinnamon and finished with a ginger root caramel sauce. If you are anything like me you are already thinking about what to cook for Thanksgiving. Oh...No? Maybe it's just me then. In any case, these bright orange fritters involve a sticky- dipping situation, perfect for ruining your fancy occasion tablecloth.



 This kind of recipe is one of my favorites: combine the whole kit and caboodle and mix it together. Boom. If you are ever on the hunt for a quick and painless caramel sauce, this one rings the bell. Also! I discovered several varieties of golden syrup. Endless sweet adventures await.


Pumpkin Puppies with Ginger Caramel Sauce 

For Pumpkin Puppies:

1 cup smashed pumpkin, roasted and pureed 1 cup all-purpose flour 1/2 cup cornmeal 2 Tablespoons brown sugar 2 teaspoons baking powder pinch of salt 1 egg 1/2 cup milk Oil for frying

1. Combine all ingredients, perhaps in your preferred "pancake order", and mix into a smooth batter.

2. Heat oil in medium to large saucepan and fry in Tablespoon of batter until golden brown and thoroughly cooked, about 2-3 minutes. You might manage perfectly round pups but mine were a little more interpretive.You can test the heat of the oil by dropping in a small amount of batter. It should sizzle, brown quickly, and remain at surface of oil.

3. Remove from oil and place on plate with kitchen paper or cloth to drain. Continue with remaining pups.Keep warm in an oven set on the warming setting if you so desire.


For the Ginger Caramel:

1 Tablespoon ginger root, grated 3/4 cup brown sugar 1 cup heavy whipping cream 3 Tablespoons unsalted butter 1/2 cup golden brown syrup 1 teaspoon vanilla 1 teaspoon flaky sea salt

1. Combine all of these gooey ingredient in a medium saucepan and allow to cook for 15-20 minutes. You want the resulting caramel to be glossy and thick, so you want to reduce the liquid in the sauce and heat sugar close to a soft ball stage. This a fool-prood and deliciously easy caramel for all your dipping delights.

2. Pour over warm fritters or place in bowl for hungry dessert goers to dip in. Enjoy pumpkin all-year round and with relish!


Even oceans away from my pumpkin carving master and supervisor (my dad), I managed to carve a fleet of pumpkins this October. Much to my surprise the large, hollow, and seed filled pumpkins of my youth were available in the supermarkets here.The celebration of Halloween is a rather new phenomenon in Australia,  it's growth has met with mixed reviews. I might be able to think of some good reasons why...plastic fantastic chaos anyone? I offer Roasted Pumpkin seeds as a peace offering, with Cayenne, Cinnamon, Brown Sugar and Salt, they are an old-fashioned and un-commercialized treat. Yum. Yum.


Until next time, may your dessert time be hushed and happy.


UncategorizedCaitlin Scott