Pumpkin + Peach Rock Cakes #CraftyOctober

Welcome to Day 11 of Crafty October 2014 (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!

Hubs was having a clear out of the kitchen cupboards and discovered a scone mix that we must have bought – since I had some leftover canned pumpkin and peaches after making my Pumpkin & Peach Puff Pastry Tarts I thought I’d combine everything and make Rock Cakes. Thriftiness at its best right?! This was a complete trial and error recipe that I made up to use these leftovers I had – my advice is to season the pumpkin with sugar and spices to taste, and err on the side of sweetness if you have a sweet tooth, as I thought the rock cakes could have done with a bit more sugar!

Pumpkin + Peach Rock Cakes

Makes 12

Ingredients

• 320g packet of scone mix
• 200g canned pureed pumpkin
• 1-2 tsp pumpkin pie spice (a mixture of ground cinnamon, ginger, nutmeg and cloves) (to taste)
• 2-4 tbsp soft brown sugar (to taste)
• 150g canned peaches, chopped into small pieces
• 50ml milk

Method

1. Preheat the oven to 200C/Gas 6 and grease a baking sheet
2. In a bowl, mix the pumpkin with the spices and sugar – to taste really, which is what I did. The pumpkin is cooked! I found that the rock cakes needed more sugar than I allowed, so bear that in mind if you have a sweet tooth!
3. Pour the scone mix into a bowl. Add the pumpkin and peaches and stir.
4. Add the milk to form a sticky dough.
5. Put spoonfuls of the mixture onto the prepared baking sheet. I got a baker’s dozen (13) out of my mixture, but it will depend on the size of your rock cakes!
6. Bake for 10-15 minutes until golden and cooked through.

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

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