Pumpkin Biscoff Butter Board
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
Serves: 6-8 as a board
- 250g/8.8ozs pureed, cooked pumpkin
- 150g/5ozs. Biscoff spread (smooth)
- 25g/1oz. softened butter
- 1.5 tablespoons sugar (or maple syrup or honey)
- 1 teaspoon vanilla bean paste
- 1.5 tablespoon pumpkin seeds
- 1.5 tablespoon slivered almonds
- Green top of a capsicum
- Crackers or bread to serve
Step 1 - Place the pumpkin, Biscoff spread, butter, sugar and vanilla in a food processor and blend until smooth (Thermomix 25 seconds speed 5). Reserve 1/2 a cup for piping and then spread out the rest on a wooden chopping board smoothing it out with an angled spatula.
Step 2 - Take the remaining 1/2 cup of pumpkin Biscoff butter and place it in a piping bag fitted with a plain tip. Pipe the stripes down the pumpkin and then add the top of a capsicum on the top centre. Sprinkle with pumpkin seeds and almonds.