Pumpkin Pie

Welcome to the pièce de résistance of my pumpkin baking, the crowning glory you might say – Pumpkin Pie! This is my third year of making this pie. The past 2 times I used ready made pastry, with varying results. I feel like I have mastered pastry now after making Key Lime Pie and Tarte Tatin successfully, and can say with confidence that I don’t think you’ll find me buying ready made shortcrust ever again! I don’t remember exactly how I made the filling each year, probably different ways each year knowing me! But this year it had a lovely custard flavour and was very yummy. Pumpkin pie is ‘Marmite’ food – you either love it or you hate it!

There are several different ways to make short crust pastry (or you can buy it ready made). I chose this method because I have used it before and it’s worked really well for me. I started with 350g plain flour and 170g butter.

I rubbed the butter into the flour with my hands until it formed fine crumbs, as above. This is quite a relaxing thing to do as it takes a few minutes.

I added in two eggs and used an ordinary cutlery knife to bind the mixture together. Once it started to formed a dough I got my hands in there to form it into a ball.

I kneaded this briefly for a couple of minutes on a floured surface until it looked like the above photo. Smooth and well combined. I wrapped it in cling film and chilled it in the fridge for 1 hour.

Meanwhile I made the filling by slowly heating 275ml double cream, 75g soft brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ground ginger. You can also add 1/2 tsp cloves or allspice if you have it.

In a separate bowl I beat together 2 eggs and 1 egg yolk. I poured the heated cream mixture into the eggs, whisking as I poured bit by bit. I then added a full can of pumpkin puree (425g) and whisked till combined.

I rolled out the pastry till it was bigger than my loose bottomed pie tin (about 22cm).

I placed it in the tin, pressing around the sides. Make sure the edges hang over a little as the pastry will shrink slightly. I used a fork to pierce all over the bottom to prevent air from getting trapped.

Line the pastry with baking paper and baking beans (or dry rice if you don’t have baking beans).

I baked on 180C/350F/Gas Mark 4 for about 10-15 minutes until the pastry started to brown around the edges, I then removed the baking beans and poured in the pumpkin filling.

I popped the pie back in the oven for about 35 minutes. Until the filling firms up and goes a nice rich orange colour. I roasted a few pumpkin seeds in oil and used them to decorate the centre of the pie. You can decorate any way you want.

I also made these cute little ‘taster’ pies with leftover mixture and pastry. These are best done in a cupcake baking tray, but there wasn’t one to hand at the time so these silicone cupcake cases were a handy replacement.

And so ends my pumpkin baking fun. I’ve used all the pumpkin puree I bought this year, with some great results, and new discoveries about baking with pumpkin. I’m ready to move onto other Autumn baking now and maybe even start thinking about…dare I say it…Christmas baking!

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Halloween Cupcakes

I love celebrating Halloween and I think it’s a great time of year! This year my boyfriend held a party at his flat and I decided to make some cupcakes for the guests. I dressed up as Poison Ivy from Batman, also attending were the Donnie Darko rabbit, Bat Girl, various Zombies and some animals too! We also carved pumpkins which is messy, but very fun. I have a stencil kit and a carving kit which is what we used to get the cat and spider patterns above. My boyfriend also made toffee apples and covered his flat in cobwebs, fake spiders and ‘blood’ spattered sheets – it looked very creepy!

I started by sifting 1 cup plain flour, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, into a bowl, and also added 1/2 cup of sugar and 1/2 tsp salt.

I added 60g butter cut up into cubes and rubbed it into the flour mixture until it formed fine crumbs.

In a separate bowl I mixed 1 heaped cup of pumpkin puree, 1/2 cup evaporated milk, 1 egg, 1 1/2 tsp vanilla. You can also add 1/2 cup of dried fruit (sultanas, raisins or cranberries) if you wish. I chose not to.

I then folded the pumpkin mixture into the flour until it was just combined.

This recipe makes 12 cupcakes in a muffin tray, but will make more if you use a smaller fairy cake tray. Make sure to only fill the muffin tray half full, otherwise you will run out of mixture. I filled the tray with mixture. In a bowl I mixed 2 tbsp sugar, 1 tsp cinnamon and 1/4 tsp nutmeg and sprinkled it over the top of the batter.

I baked on 200C/400F/Gas Mark 6 for 15 minutes. Until lovely and golden brown.

I made cream cheese icing using 170g butter, 340g icing sugar and 4-5 tsp cream cheese. I mixed together the butter and icing sugar first, then added the cream cheese bit by bit until I got the consistency I wanted. I recently purchase a large open star nozzle from JaneAsher.com, if you would like to create the same effect here is the link for the nozzle I bought.

I piped the icing onto each cake and then added an edible Pumpkin head decoration which I bought from Top Tier cake decorating shop in Sale Moor.

I also made 12 chocolate cupcakes for those that may be unsure about pumpkin (it turns out there are people that don’t like it!). I made a simple chocolate sponge by weighing 2 eggs, and matching the weight of my flour, sugar and butter. I creamed the sugar and butter together first, then added the eggs and finally folded in the flour. I then added 55g cocoa powder and about 3 tbsp evaporated milk leftover from the pumpkin cupcakes to balance out the consistency.

I also baked these on 200C/400F/Gas Mark 6 for 15 minutes.

To make the chocolate icing I used 170g butter, 255g icing sugar and 85g cocoa powder. I used the same method as before, adding 4-5 tsp cream cheese until I got the consistency I wanted.

I again used my open star nozzle to pipe the chocolate icing on the cupcakes once they were fully cool.

Finally I added some ‘ghost and bat’ decorations that I got from Aldi a few weeks ago.

I safely transported the cupcakes to the party in this fab Cupcake Carrier from Asda that belongs to my housemate. And then they were all eaten up by a variety of ghosts and goblins! I got some great comments about the cupcakes, I am so pleased with the icing nozzle and love the professional effect it gives!

The pumpkin cupcake recipe is from The Pioneer Woman.

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Things To Do With… Egg Yolks

Whenever I have egg yolks left after making something, I feel bad about just throwing them away and wasting ingredients, so I’ve searched
for recipes using only egg yolks, and also made some too. I’m sure many bakers have been in this
situation before, so hopefully this selection of recipes will prove
useful!

Pumpkin Pie – Uses 1 Egg Yolk
My absolute favourite thing to make every October, I’ve been making this now every year for about 5 years and it is so delicious!

Charlotte Royale – Uses 4 Egg Yolks
I made this in a ‘Zombie Brain’ style for Halloween, but you can also do a traditional version. It’s sliced Swiss Roll made into a dome with a custard centre.

Chocolate Pecan Brownies – Uses 5 Egg Yolks
Deliciously gooey chocolate brownies! You can double the recipe if you have more egg yolks to use and you could use walnuts or omit the nuts entirely if you prefer.

Pumpkin Custard Donuts – Uses 6 Egg Yolks
These tasty deep fried treats are indulgent and I broke quite a few diets when I took them into work!

Custard Tarts – Uses 7 Egg Yolks
I made these using a Paul Hollywood recipe and they were extremely popular in my office!

Other ideas from around the web:

The simple one:
Homemade Mayonnaise – Uses 2 Egg Yolks
I have followed this recipe and made some mayonnaise with leftover egg yolks. I also added 1/2 tsp garlic puree and 1/2 tsp dijon mustard to the mixture. It was really yummy!

The difficult one:
Raviolo with Egg and Smoked Salmon – Uses 4 Egg Yolks
I saw this recipe on Simply Italian and have been thinking of making it for a while, it looks so fabulous and delicious, but very tricky to get right!

The savoury one:
Fettuccine carbonara – Uses 2 Egg Yolks
Warm and creamy pasta carbonara is perfect for tucking into on a chilly autumn night. Serve with garlic bread.

The indulgent one:
Chocolate Caramel Tart with Macadamia Nuts – Uses 1 Egg Yolk
This looks AMAZING!! Sweet chocolate, crunchy macadamia nuts and gooey caramel, mmmmm…

The alcoholic one:
Cherry Flip – Uses 1 Egg Yolk
I love a good cocktail and this yummy decadent one sounds very rich and tasty, plus rather strong, not a bad thing!

The traditional one:
Creme Brulee – Uses 3 Egg Yolks
A classic dish, and simpler to make than you think.

Let me know if you try any of these and how they turn out!

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Profiteroles & GBBO Final

So it’s all over! Great British Bake Off series three finished last week with John being crowned the winner. I think John is great, he’s passionate and talented, plus a fellow Mancunian! He will go on to great things. I can’t deny though that I wasn’t disappointed for Brendan. I have backed him from the start and I was convinced he was going to win. However, I don’t think coming joint second takes anything away from how talented and dedicated Brendan is. I think James will end up being the Heston Blumenthal of baking! He experiments everywhere he can and has a real understanding of the science of baking. Perhaps GBBO wasn’t the best venue for some of his experiments, but it shows how brave he is.

The final began with the final three bakers making a Pithivier. This is a traditional French pie made by enclosing a filling in between two layers of puff pastry, and is typically decorated with a scalloped edge. They look really delicious! Brendan made a Potato and Pepper Pithivier (pictured above), which was beautifully decorated and the judges loved. John made an Italian Sausage & Roasted Veg Pithivier (pictured below), which also went down very well with Mary and Paul.

The technical challenge this week was French Fancies. I have made these before (see post) but my version were a lot more simple than the ones the bakers had to make! They looked so fiddly, messy and really hard to get right. No one did very well on this challenge and they all struggled. I would recommend my simpler version if you want to try these! I would loved to have seen the process of how to do them right, but unfortunately this stumped all of our bakers this week.

In the final episode we also heard from past contestants, and the final three’s families. It was really nice to hear more of their back stories and see all the support they have from family, friends and fellow contestants. Everyone was so nice this year and it was great to see all the other bakers at the Summer Fete.

The showstopper challenge was to make a chiffon cake themed by each baker’s personal summary of 2012. Chiffon cakes are extremely light and made by folding beaten egg whites into the batter. They do not contain any butter. John made a Heaven & Hell cake (pictured above) to represent the ups and downs of his year. Heaven was represented by lemon and coconut, and hell by chocolate and orange. The judges were blown away by his cake, doesn’t it look stunning?

Brendan’s almond and raspberry cake had a theme of Family Reunion. I thought this was really sweet and obviously something close to his heart. He decorated the cake with gingerbread people. It was beautifully decorated and presented.

James made five cakes! He wanted to represent the Olympics and the coming together of the different parts of the UK. His idea was fantastic and had he had more time, would have turned out much better. Unfortunately the time constraints of the competition affected his bake.

I decided to make profiteroles this week. The bakers made choux pastry last week, and seen as I’ve already made French Fancies I thought I would give choux a go. Maybe I am cheating a little bit here on my GBBO challenge (ok I am cheating!) but these were so delicious it was worth it! I started by sifting 60g plain flour into a bowl. Hold the sifter up high to let plenty of air into the flour.

In a saucepan melt 50g butter and 150ml water on a low heat. Bring to the boil, then take of the heat and throw in the flour straight away and mix in with a wooden spoon. In will form a very smooth dough, as below. Let it cool for 10 minutes.

Beat 2 eggs and add them to the saucepan, mix in well till a smooth glossy paste forms, as above.

Using a teaspoon I put blobs of the mixture onto a lined baking tray. I baked on 220C/425F/Gas Mark 7 for 20 minutes. Until the mixture puffs up and goes golden.

While the profiteroles are baking, whip up a pot of cream.

To make the chocolate sauce I melted 200g chocolate (milk and/or dark), 2 tbsp golden syrup, and 25g butter. My chocolate sauce tasted good but was quite grainy. I imagine this is to do with the quality of the chocolate. Better quality chocolate is always better.

When the profiteroles come out of the oven, pierce them with a knife to allow steam to escape, return to the oven for a couple of minutes, then take out and place on a rack to cool.

Add cream by either piping into the profiteroles, or slicing them and spooning in. I was lazy and spooned in, the evening I made these I didn’t have the energy to clean piping bags! Plus just between friends a bit of messy presentation is ok. For a dinner party I’d make the full effort. Pile up the buns, drizzle over the chocolate sauce and eat immediately! These are so good, light airy and melt in the mouth, although anything with cream and chocolate on tastes pretty amazing! I was surprised at how easy these are to make. I can see these being a regular feature in my life, and more choux baking to come!

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Pumpkin & Chocolate Brownies

My pumpkin baking continues… as you may know I bought three cans of pumpkin puree recently and besides pumpkin pie which will be made soon, I have been discovering other wonderful things to do with pumpkin. The recipes are mostly American so if you’ve read my other posts, again you’ll need some American measuring cups to make these brownies. Still two cans of pumpkin to go!

First whisk together 3oz of cream cheese and 14g butter until smooth. Add half a cup of caster sugar and whisk in. Then add 1 cup of pumpkin puree, 1 egg, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp of ginger and 1 tbsp of flour. Mix in well. I would recommend adding more cinnamon and maybe even some nutmeg as the spices didn’t come through as much as I would have preferred in the finished brownies. Depends on your taste.

In a large pan melt 6oz dark chocolate and 3/4 cup of butter until smooth. Measuring a solid like butter in cups and tablespoons is just bizarre to me. I had to guess with this 3/4 cup of butter measurement and hope for the best.

Take off the heat and mix in 2 1/4 cups of sugar. Yes this is an awful lot of sugar! Feel free to add a bit less if you think the brownies will be too sweet for you. Then add 4 eggs one at time, mixing well between each egg. Finally add 1/4 cup of milk and 2 tsp vanilla extract. Transfer to a mixing bowl.

In a separate bowl measure out 1 1/4 cups of plain flour, 3/4 tsp baking powder and 1/2 tsp salt and combine.

Fold the dry flour mixture into the chocolate mixture. Line a square baking tray with baking paper and pour in the chocolate mixture. Put blobs of the pumpkin mixture on top of the chocolate mixture.

Using a knife or spatula, swirl together the mixture to create a marbled effect.

Bake on 160C/325F/Gas Mark 3 for 60 minutes. This was quite a beast of a mixture so did take this long to bake, even in my oven which bakes things very fast usually. I tested it a few times by inserting a skewer, but it did take the full 60 minutes before it came out clean.

Love how golden and autumnal the colour of the brownie is! Cut into squares, I got 20 pieces.

Enjoy while warm, or they taste just as good the next day!

These brownies are deliciously moist and the pumpkin flavour really comes out. I never thought of mixing pumpkin with chocolate but it does work well. Very pleased with these, I took them into work for my lucky colleagues and they disappeared fast! I also warmed some up a couple of days later in the microwave and had them with ice cream – I was in heaven!

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The October Lust List

October is here! The month when pumpkin fever takes over my baking, everyone starts putting the heating on, and bakers around the country make mincemeat and pudding ready for Christmas. It is also the spookiest month of the year… because it all ends with Halloween of course! Suffice to say my lustings this month are half Halloween related, and half Great British Bake Off related. Every time they make something on that show, the special equipment needed to make it suddenly sells out everywhere! I hope you all have a fabulously scary time celebrating and baking for Halloween, maybe some of the below items will help. It also may be a scary prospect attempting some of the technical challenges on GBBO, so good luck to you if you try!

3-D Great Pumpkin Bundt Pan Set
Amazon £32.20
With this pan you can create a giant pumpkin shaped cake, I absolutely love this! You could get some brilliant results if you’re creative when decorating the cake.

Half Sphere Silicone Moulds
Sew White £6.00
Episode 8 of the Great British Bake Off brought us the technical challenge Chocolate Teacakes. This is the mould you will need to copy the GBBO bakers and make your own! Really great price as well I think.

Halloween Boo Cupcake Kit
Planet Bake £9.95
This spooky little kit is a perfect and easy way for adding a scary touch to 24 homemade cupcakes to serve to your Halloween party guests.

Make Your Own Gingerbread House
Firebox £9.99
They made gingerbread structures recently on GBBO, and if you want to do the same, this looks like a brilliant kit. Seen as it’s not Christmas yet, make it into a haunted house for Halloween!

NB. I just want to make note of the fact that I don’t get paid to recommend any of these items. They are just things I like or own, or in most cases, would love to own!

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Raspberry Macarons: GBBO Week #9 Semi-Final

Bonjour! This week it was French week in GBBO, Sue and Mel put on some funny French accents, and we saw lots of snails rather than the usual rabbits and squirrels at the Harptree Court location. This week it was also the semi-final of the show, which meant the pressure was high. The first challenge was to make petit fours. These are desserts usually served at the end of a meal, and are always small and dainty.

It’s safe to say that Brendan’s fabulous choux pastry swans stood out here (pictured above). They are gorgeous, and he executed them perfectly. This guy never breaks a sweat or looks panicked at all during baking. When everyone else is running around, he is calm and collected. A baking robot if ever I saw one! Brendan also made coffee macarons with hazlenut cream (pictured below). Macarons were a popular choice for the bakers, with James and John also making them. James experimented with chili in his macarons, he is always pushing boundaries, but the judges enjoyed it.

The technical challenge this week was Mary Berry’s Fraiser cake. This is a Genoese sponge, which is a highly voluminous sponge. It’s cut in half with a thick crème patisserie and some strawberries arranged in the middle. Finally a layer of marzipan on top and chocolate piped on in various ways to decorate. This looked really tough, the sponge looked very tricky to get right, and getting the crème patisserie thick enough to support the top layer of the cake proved too tough for a couple of the bakers. Danny’s Fraiser collapsed which was really unfortunate.

For the showstoppers this week the bakers made Gateau St Honore Cakes using choux pastry, filled with cream and flavoured with fruits. John’s cake was a bit messy, but I loved the caramel hearts he decorated it with. James made an epic bicycle shaped cake which as usual went down very well with the judges.

This week I decided to give macarons a go. I would like to make choux pastry at some point in the future, it is defnitely on my baking list. The Fraiser cake I will definitely be avoiding!

I started by lining two baking trays with sheets of baking paper. I wanted my macarons small, petit four style, so I used the cap off a bottle to draw 3cm circles onto the paper. In a bowl I mixed 100g icing sugar with 75g ground almonds. I used a hand blender to make sure they mixed together well and became smooth and fine. In a separate bowl I whisked the whites of two eggs with an electric whisker. Once they form stiff peaks, add 75g sugar bit by bit, whisking between each addition. The recipe said to use granulated sugar, but I used caster and it was fine. Then add pink food colouring and whisk in. I only added a few drops, but I would recommend adding more as mine weren’t very pink after baking. I must confess that I got so absorbed in getting the mixture right I only snapped the below photo.

I folded the icing sugar and ground almonds into the meringue mixture bit by bit. Mixing only until just combined. Do not over mix if you try this. I transferred the mixture to a piping bag with a small plain circular nozzle.

Holding the bag vertically, I piped the mixture into the circles on the baking paper.

I baked them on 150C/200F/Gas Mark 2 for 5-10 minutes. They are only small so didn’t need long. The tops are firm once baked. I left them on the paper for 15 minutes, then transferred to a cooling rack. If you moved them too quickly they can break. Treat them gently as they are very delicate.

To make the topping I whisked together 150g mascarpone and 50g seedless raspberry conserve.

The only seedless raspberry conserve I could find in the shops was this one pictured below.

Once the meringues were fully cooled I used a knife to smooth the filling onto the underside of one, you can also use a piping bag to pipe the mixture on, but if you’re very gentle a knife works fine too.

Place another meringue on top to create a sandwich and the macaron is ready! Some recipes said to eat of the same day, others said to wait till the next day to eat. I say dig in! Enjoy these little sweet treats straight away, they are hard work to make after all and I definitely needed a reward for my efforts.

Macarons can be made in many different ways, all following the same basic recipe just adding different flavours and colours. You can put cream in the middle, ganache or fresh fruit.

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Mint Choc Birthday Cake

It was my housemate Stacey’s birthday recently and I decided to make her a birthday cake. My theme was ‘chocolate and mint’ so I started by doing an Internet search to get some ideas. This is a great way to get inspiration – just looking at pictures of loads of cakes! Once my idea was ready, I gathered the necessary ingredients and began baking!

I made a simple chocolate sponge using 4 eggs, I matched the weight of my flour, sugar and butter to the weight of my eggs, which was 218g. This is a really straightforward way to make a basic sponge. I also added about a quarter of the weight of cocoa powder (about 50g), and 3 tbsp milk to make up for the extra powder. Cream the butter and sugar together first, then add the egg and milk, and finally fold in the flour and cocoa powder until smooth.
I wanted three layers of sponge for my cake so I separated the mixture into three shallow tins and baked on 180C/350F/Gas Mark 4 for 15-20 minutes. I inserted a skewer in the middle to make sure they were done, if it comes out clean you’re onto a winner.
I left the sponger to cool and started the buttercream. After completing a cupcake decorating class recently, they suggested that the best mixture for buttercream is 12oz icing sugar, and 6oz butter. I also added 1 1/2 tsp green food colouring and 1 1/2 tsp of peppermint natural flavouring.
My icing came out very runny, and when I smoothed it between my sponge layers it oozed out quite a lot. Maybe adding the food colouring and flavouring changed the mixture, I’m not sure, but it didn’t work out right for me.
So I added a few more ounces of icing sugar to thicken it up. With a palette knife I spread the thicker icing around the side of the cake.

I stuck Aldi’s version of Matchsticks (mint and dark chocolate crispy sticks) around the entire side of the cake. I then tied a green ribbon (from a local haberdashery) around the cake, for both decoration and to make sure the Matchsticks stayed in place!

I bought two packets of mint Aero Bubble, and two packets of mint Poppets. You can get the Aero Bubbles from newsagents like Spar etc. The Poppets I got from an independent sweet shop, but I’m pretty sure they’re available in other chains.
I made a quick chocolate buttercream from 50g butter, 2 heaped tbsp of icing sugar and one level tbsp of cocoa powder. This was nice and thick. I spread it over the top of the cake with a knife.

I placed the Aero Bubbles around the edge, luckily I had just enough to fit perfectly! Then added the Poppets in a smaller circle in the middle. You can make any pattern you want, but I think this looks quite effective.

And the cake was ready!

Add some candles, present to the Birthday girl, and tuck in! This cake went down great with my friends and housemates, with two people going back for second slices. It was very minty, if I do a cake like this again I might do chocolate buttercream for the filling instead to tone down the minty-ness. This cake would also work with orange flavoured buttercream and orange chocolate sweets, and an orange ribbon of course!
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Red Velvet Cheesecake Brownies

This delicious recipe for brownies with a cheesecake topping is from fellow blogger MBakes. As soon as I saw them I knew I had to make them as they sounded and looked so good. Also I’ve never seen this idea before of a cheesecake topping on a brownie, and I liked it!

First I melted 170g of butter in a pan till it was smooth and golden.

Then I added 150g of dark chocolate and stirred it into the butter until it melted. I tipped the chocolate and butter mixture into a bowl and added a quarter cup (60ml) of cocoa powder and whisked it in. You will need an American measuring cup set for this. I’ve mentioned it before on other posts, you can get sets of them quite easily from the shops or on the Internet.

Add 3 eggs to the mixture, one at a time, mixing in well between each egg. Then add 200g caster sugar, 180 plain flour and 1 tsp vanilla extract and mix together well.

Finally add 2 tbsp red food colouring and mix well. Put into a lined square baking tray and set aside. Now for the cheesecake topping!

Whisk together 300g cream cheese, 2 egg yolks and 2 tsp vanilla extract until smooth and well combined.

Smooth the cheesecake mixture onto the chocolate brownie mixture in the tray. I used a palette knife to do this, taking a bit of mixture bit by bit out of the bowl and smoothing it on top. I then dipped a cocktail stick in some red food colouring and swirled it around on top. Then bake on 180C/350F/Gas Mark 4 for around 40 minutes or until the cheesecake has browned on top.

The cheesecake topping may crack on top a bit but this is ok. It will smell really good!

Once cooled, cut into squares and tuck in!

Keep in the fridge (if there’s any left…) I had three pieces! Over the course of three days I must emphasise. The cheesecake topping was especially good. Next time I make these I’m going to put extra topping on!

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Pumpkin Scones

I am so into autumn baking at the moment! I just want to put pumpkin and cinnamon in everything! For the last 2 years now I have made pumpkin pie in October. This year I have discovered lots of other pumpkin recipes too. To make pies or other bakes involving pumpkin you need pumpkin puree. In America this can be bought easily in cans from the supermarket. I searched for it each year with no luck, it hasn’t quite caught on in the UK yet. So instead I had to get a pumpkin, cut it up, remove the seeds, boil or steam it till the flesh was soft, scoop out the flesh, then puree it with a blender. Suffice to say this was a lengthy operation! This year I found it online at Amazon and purchased 3 cans. I have heard that you can get it at Waitrose now, but I don’t live near a store. Make sure the canned pumpkin you get is the same as pictured below. This is pure pureed pumpkin. You can also get canned pumpkin pie filling, this is already flavoured and spiced, don’t get them confused.

This recipe is American so the measurements are in ‘cups’. You can pick up a set of measuring cups pretty easily in the shops or online. It’s actually quite an easy way to measure things. This recipe makes about 12 scones, I got 13 out of it. First I put 4 cups plain flour, 14 tbsp of sugar, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger and 1/2 tsp cloves (I didn’t add the cloves as didn’t have any) and mix together. Then add 168g of butter and rub together with your hands until breadcrumbs are formed. The butter measurement is in grams because the recipe said 12 tbsp, which I found to be a bizarre measurement for butter, so I asked an American for help. 1 tbsp butter = 14g.

In a separate bowl whisk together 2 eggs, 3 tbsp semi-skimmed milk, and 1 cup of pumpkin puree.

Combine the pumpkin mixture with the flour breadcrumbs and mix until a dough forms. The dough is quite sticky so flour the surface well. Shape it into a circle (don’t worry about preciseness). Use a pizza cutter or knife to cut into triangular shapes.

Place the shaped dough onto a lined baking tray and bake on 220C/425F/Gas mark 7 for about 15 minutes.

Take them out when they go golden brown. Your kitchen will be smelling pretty good by this point!

Put them on a cooling rack and meanwhile make the two glazes. For the base glaze mix 1 cup and 1 tbsp icing sugar with 2 tbsp semi-skimmed milk. Add more milk if necessary, but make sure the glaze is nice and thick, not runny.

For the spiced drizzle (above), mix 1 cup and 3 tbsp of icing sugar with 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 2 tbsp semi-skimmed milk. Again add more milk if necessary, this drizzle can be slightly less thick than the glaze.

Make sure the scones are fully cooled. Then spread the base glaze over the top of scones and allow to harden. Once set, drizzle over the spiced glaze in a zig zag pattern and again allow to set.

Now dig in! 🙂

These scones are yummy and full of the taste of autumn and the festive season. The glaze and drizzle are so scrumptious and make the scones into a lovely sweet treat perfect with a hot drink. You don’t have to add the glaze, but they do make the scones look very pretty. You could also try adding dried fruit to the dough if desired. I think cranberries or sultanas would go well.

I got this recipe from Iowa Girl Eats which is a brilliant blog!

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