Halloween Pumpkin

Since it’s Halloween tomorrow, we thought we would do a pumpkin-related blog post. We’ve found a couple of great recipes to get rid of all those leftovers, so we hope you enjoy! x

Pumpkin Pie

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For the pastry
  • Sweet short crust pastry case (or, if you feel confident, make your own)
For the filling
  • 450 g prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
  • 2 large eggs plus 1 yolk
  • 75g soft dark brown sugar
  • 1 tsp ground cinnamon
  • ½ level teaspoon freshly grated nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 275 ml double cream

Method

  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
  3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
  4. Then, lightly whisk the eggs and extra yolk together in a large bowl.
  5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Pour it over the eggs and whisk it again briefly.
  6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
  7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
  8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (store loosely covered in foil in the fridge) with créme fraïche.

Pumpkin Cake

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Ingredients

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

Method

  1. Heat oven to 180C/350F/Gas 4. Butter and line a 30 x 20cm baking tin.
  2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  3. Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients until combined.
  4. Stir in the pumpkin andour the batter into the tin. Bake for 30 mins, or until golden and springy to the touch.
  5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy, then set aside in the fridge.
  6. When the cake is done, leave it in the tin for 5 minutes, before turning onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  7. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake.

Enjoy! x

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Microwave Mug Cake

Sometimes we all need cake …like NOW but let’s face it we are not all Mary Berry so cheating with a microwave mug cake is perfect for all you mums out there. Kids will love it and this recipe is perfect for 2 to share.  Find our recipe below and watch the easy peasy video from Diply too.

 

Ingredients

  • Microwave mug cake
  • 4 tbsp self raising (SR) flour
  • 4 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 1 medium egg
  • 3 tbsp milk
  • 3 tbsp vegetable
  • A few drops vanilla
  • 2 tbsp chocolate chips/nuts/raisins etc (optional)

Method

  1. Use the largest mug you have to avoid it overflowing in the microwave!
  2. Add the flour, sugar and cocoa powder to the mug and mix.
  3. Add the egg to the mixture. Mix in as much as you can but don’t worry if there’s still dry mix left.
  4. Add all the other ingredients apart from the chocolate chips etc (if you are adding) and mix until smooth. Add the chocolate chips and/or the nuts/raisins and mix well.
  5. Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch.  Watch it rise as it cooks!

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Cronut Recipe

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The biggest craze in America just now is the cronut-a cross between a croissant and a doughnut. The New York bakery that created them has such a large demand for them that they sell out of their daily batch of 200 by 9.30am! People have even been buying them and re-selling them online for up to $40! Clearly everyone wants to try these little treats so we found a recipe online for you all to try. If you’re feeling confident, you can make up your own croissant dough, or you can cheat and buy it ready made from the supermarket! Remember to adjust the amount of ingredients depending on how much dough you have. This recipe gives enough filling for 10 cronuts. Let us know how you get on!

Ingredients

For the cronut

  • Croissant dough
  • 100g caster sugar
  • Zest of 1 lemon

For the glaze

  • Juice of 1 lemon
  • Icing sugar

For the filling

  • 300ml whole milk
  • 1 vanilla bean/2tsp vanilla extract
  • 4 large egg yolks
  • 2 tbsp plain flour
  • 50g caster sugar

Method

  1. First, make the lemon sugar. Rub the lemon zest and the 100g caster sugar together for a few minutes, cover and set aside.
  2. For the filling, place the milk into a pot and set over medium heat. Add your vanilla to the pot.
  3. Add the egg yolks, flour and 50g caster sugar into a bowl and whisk together until smooth.
  4. When the milk comes to the boil, pour the milk over the eggs, whisking to combine. Pour the custard mixture back into the pot and cook until thickened, whisking constantly.
  5. Pour the custard back into the bowl, cover with clingfilm and refrigerate until needed.
  6. For the glaze, add enough icing sugar to the lemon juice until you have a thick pipe-able mixture (similar to toothpaste). Press clingfilm onto the surface of the glaze, to prevent it crusting over and set aside until needed.
  7. Roll out your croissant dough to about 1cm thick. Using a 3 1/2-Inch cookie cutter, cut out 10 circle and then use a 1-Inch cutter cut out the hole in the middle.
  8. Allow the ‘doughnuts’ to prove at room temperature until the they puff up.
  9. When they have proved, pour vegetable oil into a thick bottomed pot until it is two thirds full, place over medium heat and bring to 170C/350F. When it reaches temperature, fry the ‘doughnuts’ two at a time, making sure you fry each one for a couple of minutes on each side, or until a deep golden brown.
  10. Using a metal slotted spoon, remove the ‘doughnuts’ from the pan and place onto a wire rack covered with kitchen paper.
  11. Once cooled enough to handle, roll the outside of the doughnuts in the lemon sugar and set aside to cool completely.
  12. Place the vanilla custard into a piping bag fitted with a filling tip (#230). Press the tip into each quarter of the cronuts and pipe in a small amount of the custard.
  13. For the decoration, place the glaze into another piping bag and snip off the end. Pipe a ring around the top of the cronuts.

 

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