PUMPKIN AND CURED HAM CAKE
3 1/2 oz pumpkin
1 onion
1 oz gruyère cheese
1 1/4 oz cured ham
1 tbsp olive oil
1 egg
4 1/2 tbsp flour
1 level tsp of baking powder
4 tsp butter
salt and pepper
Preheat your oven to 200°C / 400°F.
Cut the pumpkin into pieces and cook it for approximately 20 minutes in boiling water. Drain and puree it.
Thinly slice the onion, grate the cheese, and mince the ham. Allow the butter to come to room temperature.
In a frying pan, cook the onion on medium heat. Add the ham and cook for another 5 minutes.
Beat the egg and mix it with the softened butter. Add the flour, baking powder, pumpkin puree, the ham and onions, and the grated cheese. Add salt and pepper, and mix delicately.
Fill the cups and bake for about 20 minutes.
Tips: these recipes were designed for the 8 cl - 2 3/4 oz Crumple Cup. For big eaters, it is possible to use a larger size by increasing the ingredient quantities.