Ingredients
Scale
For the spiced pumpkin filling:
- 1 15 oz (435 g) can of pumpkin puree
- 1 tablespoon of pumpkin pie spice
- 1/4 cup (50 g) of brown sugar
- pinch of salt
For the batter:
- 1 cup (125 g) of flour
- 1 cup plus 2 tablespoons (265 ml) of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 teaspoon of vegetable oil
Instructions
- Combine all the ingredients for the pumpkin filling in a small saucepan and heat over low heat until the mixture darkens and you can smell the spice. Turn off the heat and set aside.
- Mix together all the ingredients for the batter until smooth. Pour the batter through a sieve into a container with a spout (like a measuring glass or small pitcher.
- Heat the fish pan over medium high heat until hot, about two minutes on each side. Turn down the heat to low.
- Open the mold and brush the vegetable oil lightly on both sides of the mold.
- Pour batter into each of the molds about 1/3 of the way full. Put a tablespoon of the pumpkin filling into the middle and pour more batter over the pumpkin and fill the mold being careful not to overfill.
- Close the mold and cook for 3 minutes. Turn over and cook another 3 minutes.
- Turn over once again and cook for 1 minute longer to make it golden brown.
- Take out the fish and eat/serve immediately.
- Repeat twice for more four more fish and serve as they come out of the mold.