Friday, 29 October 2010

pumpkin pie...part 2....

(above) pastry base, ready for the oven!
see previous blog for recipe... for the filling....


450g / 1lb prepared pumpkin flesh (no skin and cubed)
2 large eggs plus 1 egg yolk
3oz / 75g soft dark brown sugar
1tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
300ml double cream


Pre-heat the oven to gas mark 4.

Dice the pumpkin into small(ish) cubes and steam for 15 minutes or until completed soft and easy to mash.  Drain any excess water and mash to a puree.

In a large mixing bowl lightly whisk the eggs for 2 minutes.

Put the cream, sugar, cinnamon, nutmeg, allspice, cloves and ginger in a pan over a medium heat.  Bring the ingredients to a simmer, whisking as it thickens into a delicious and glossy mixture!  Whisk and simmer for 2-3 minutes until all ingredients are combined and smooth.

Pour the contents of the hot pan into the eggs and whisk again briefly.  Using a spatular bring the ingredients together and mix well for 3-4 minutes.  Add the pureed pumpkin and mix well.

Pour the mixture into your pastry case (which should still be in the tin) and place in the middle shelf for 35 minutes.  At this point the pumpkin should be puffed up around the edges.

Remove from the oven and served either warm or cold with cream or ice cream! xx

(above) fresh out the oven

(above) with a few extra leaf additions made with the left over pastry 

Thursday, 28 October 2010

pumpkin pie...

Not something i've made before but, since Halloween is approaching, I thought I'd give it a go!  Here is the pastry recipe to get things started...You can of course use pre-made shop bought sweet crust pastry as an alternative...
Ingredients for the Pastry
6oz (175g) plain flour
1 1/2 oz (40g) icing sugar
3oz (75g) softened butter
pinch of salt
1 large free-range egg, seperated
Pastry Method
Sift the flour into a large mixing bowl.  Cut the butter up and add to the flour.  Combine the flour and butter together by rubbing them lightly between your fingers.  The two are combined when the mixture resembles breadcrumbs. (note - this may seem like it will never happen, but be pateint.  It should take 5-10 minutes)
Sift the icing sugar into the flour and butter mix, add the egg yolk and salt.  Beat well until combined.  The mixture should now appear as a light dough.  Bring the mixture together with your hands and place on a floured surface.  Knead the dough lightly for 2 minutes, then wrap in cling film and place in the fridge for 30 minutes.
Pre-heat the oven to gas mark 4.
After 30 minutes, place the pastry dough on a floured surface and roll out to about 3mm thick, so that it will line the base and sides of a 23" loose base fluted quiche tin as one continuous piece.  Press the pastry base into the base and sides of the tin and prick the base with a fork several times.
Fill the base with ceramic pie beads to ensure that the pastry does not fall in on itself and that it bakes consistenly across the surface.  Place in the middle shelf of the oven for 20 minutes.

23" loose base quiche tin

Wednesday, 27 October 2010

soundtrack to today's tea break...

music player on shuffle... the next five songs to enjoy a cup of cup tea with - yummy!

Any Direction by Fyfe Dangerfield
My Moon My Man by Feist
Under the Sheets by Ellie Goulding
Complaint Department by Lykke Li
Boy's Don't Cry by The Cure

Tuesday, 26 October 2010

lets start at the beginning...

I always think my signature cakes are butterfly cakes, but it has been nearly a year since I baked a batch.  In that time I have worked on a number of recipes which, in time, I would like to share.

Sponge cakes are certainly the cakes I bake most often.  They're undeniably simple.  Four ingredients, a tin and an oven.  Cream the butter, beat in the sugar and eggs, finally sift the flour and fold it into the mixture.  On occasion I suppose there can be a fifth ingredient, depending on what you're intentions are for a mixture - I like to add a few drops of vanilla extract if i'm making a plain sponge or perhaps some lemon juice and zest for a drizzle cake....

What you do with the mixture is up to you!  Individual cupcakes, Victoria Sponge, Lemon drizzle....the list goes on.

So here is my first post.  Some cakes made for a local art fare back in the summer.  I think the doily setting on the blue plate is pure sophistication....haha

P.S the scones are not mine - they belong to another excellent baker - Miss Montgomery (including her home made jam)

(above) lemon zest icing half cupcakes 

I call them half cupcakes because they aren't large overwhelming cupcakes to fill your tummy between meals.  I like to think of them as the perfect accompaniment to a cup of tea.

Katie x