#GBBO | Pumpkin Spice Dampfnudeln

Last year, I baked along with the Bake Off for quite a while. This year, I’m a bit less organised, but I couldn’t resist sharing a recipe for Pumpkin Spice Dampfnudeln when they were featured as a technical challenge. These were one of my favourite treats when I was growing up, and because I have a pumpkin space problem, I just had to apply the world’s greatest seasonal flavour to this recipe. Unfortunately, my pot was a little too small and the tops stuck to the lid, otherwise these would have turned out absolutely perfectly!

These are best served fresh, hot and with a runny custard. You can totally make your own. I totally bought mine.

Pumpkin Spice Dampfnudeln

Serves 6
My favourite sweet main dish!


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Prep Time
45 min

Cook Time
30 min

Total Time
1 hr 15 min

Prep Time
45 min

Cook Time
30 min

Total Time
1 hr 15 min

Ingredients
  1. 550g flour
  2. 7g dried yeast
  3. 75g sugar
  4. 80g margarine
  5. 250ml non-dairy milk
  6. 1 tsp vanilla
  7. 125ml pumpkin puree
  8. 1 tsp pumpkin spice mix
  9. pinch of salt
To steam
  1. 250ml non-dairy milk
  2. 60g margarine
  3. 1tbsp sugar
Instructions
  1. In a large bowl, mix flour, yeast and sugar.
  2. In a jug, microwave margarine and milk until the fat melts and the mixture is lukewarm. Make sure it isn’t too hot, otherwise the yeast won’t raise the dough!
  3. Whisk vanilla, pumpkin, spices and salt into the liquid.
  4. Add liquid to dry ingredients and knead for about five minutes, until you have a pliable dough. It will be relatively wet, but should hold together quite well. If it’s completely unhandleable, add floud by the tablespoon until you reach a manageable consistency.
  5. Sprinkle flour onto a chopping board and onto your hands and form 6 – 8 ball of dough. Place them onto the board about one inch apart and cover with a wet tea towel. Leave the dough to rest and rise for 30 minutes.
  6. In a large pot, warm up the remaining milk, sugar and margarine. Place your risen dampfnudeln into the mixture, cover with a lid (it HAS to be airtight) and leave to steam on medium low heat for 30 minutes.
  7. Serve with custard!
Notes
  1. You really really really need a wide and high pot for this. Trust me. I got it wrong.
Adapted from Suesse Speisen Leicht Gemacht
Adapted from Suesse Speisen Leicht Gemacht
Moving Scouse http://movingscouse.co.uk/

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