Okay. This recipe doesn’t so much use “break” as “cupcakes”, which should give you an idea of where it’s going.
Basically, the other day, I made a batch of chocolate cupcakes with pumpkin-seed butter in them (they are very tasty and brownie-like). As tends to be the case, 18 cupcakes takes a while to get through when there’s only two of you which means I’ve got a good half-dozen un-iced cupcakes edging slowly towards mouldiness or staleness (or both) as we speak. They’ve still got a couple of good days left in them, I’m sure, BUT fore-planned is fore-armed, so I’m thinking of doing this:
Preheat the oven to 375F
Take 1-2 un-iced cupcakes and crumble them into a SMALL greased loaf pan.
In a small pot (over NO heat) blend together:
1/2 C milk/cream
1/4 C sugar
1/4 C mashed pumpkin
1/4 tsp each cinnamon and cloves
1 pinch of salt
Turn the heat on under the pot and slowly (SLOWLY), whisking gently but constantly, bring the mixture up to simmering point (not boiling point – not quite) and allow it to thicken into a saucy consistency.
Pour the mess of i into the greased loaf-pan, over the crumbled cupcakes
Set the loaf pan in an oven-proof dish (like a cake pan or a casserole dish) that is filled about 1″ deep with water.
Put the whole shebang in the oven for 45 minutes (or until it smells done). In my oven this can take up to an hour-and-a-half, but my oven is ever-so-slightly broken, so…
Remove from the oven and let sit for a couple of minutes, then transfer to the fridge (or, in my case, the balcony where it’s considerably colder) in order to get everything nicely solidified.
Serve and enjoy. 😀
Meliad the Birch Maiden.
 Usually, um…