Roughway Originals: Pumpkin and cinnamon pancakes with Kent cobnut caramel sauce

An original recipe made with our own tasty cobnuts

Not sure what to do with your pumpkin this year? Want to use cobnuts over Halloween and Bonfire Night?

As the nights draw in and party season kicks off, this seasonal treat can be an indulgent highlight. This Halloween inspired recipe will make sure that you have a truly nutty Halloween! A truly original dish.


  • 250g cooked pumpkin flesh (tinned is fine or cook diced pumpkin on high for a few minutes in the microwave with a spoonful of water in a covered bowl)
  • 2 large eggs
  • 4 tbsp light brown soft sugar
  • 125ml honey yoghurt
  • 2tbsp melted butter
  • Drop of milk
  • 200g plain flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • Oil for cooking

Cobnut caramel sauce:

  • ½ cup double cream
  • ½ cup dark brown muscovado sugar
  • 4 tbsp salted butter
  • A good twist of quality sea salt (like Malden)
  • 75g cobnuts, shelled, toasted and crushed


1. Mash the pumpkin flesh until nice and smooth.
2. Mix all of the ingredients together into a bowl with a whisk and then add the pumpkin flesh and combine well.
3. Warm a frying pan or griddle pan on a medium heat and brush with a little oil or melted butter.
4. Add spoonfuls of the mixture spreading it slightly so that each pancake will be about 6-8cm wide.
5. Once the top of the pancake starts to bubble slightly its time to turn over.
6. Cook on the other side until golden brown.
7. Keep warm ready to be served with your sticky sauce.

Cobnut caramel sauce:

1. Place the cream, butter and sugar into a pan.
2. Slowly, allow everything to melt together and bring to a slightly higher heat.
3. Keep stirring until all the sugar has melted and the sauce has thickened and darkened slightly.
4. Add the salt and 2/3 crushed cobnuts.
5. Pour the sauce over your pumpkin pancakes and sprinkle with the remaining nuts.
6. Serve with vanilla ice cream or crème fraiche. You can also add raspberries or other fruits.

Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef Winner 1997. Find out more in our video below!