Two easy pumpkin recipes for the children to make for a family Bonfire Night.
PUMPKIN CUPCAKES
175 ml sunflower oil, 175g light Muscovado sugar, 3 large eggs, 1 tsp vanilla extract, 200g coarsely-grated pumpkin, 100g sultanas, grated zest 1 orange, 2tsp ground cinnamon, 200g self-raising flour 1 tsp bicarbonate of soda.
For the frosting:
200g tub full-fat cream cheese, 85g icing sugar, toasted chopped pecan nuts to decorate.
Heat oven to 180c/gas mark 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a bowl, add sugar, eggs & vanilla beat together then add pumpkin, sultanas & orange zest. Stir in the cinnamon, flour & bicarb. The mixture will be quite wet. Spoon into the cases & bake for 25 mins until firm & springy to touch, and a skewer inserted in the centre comes out clean. Cool on wire rack. To make frosting beat the cream cheese & sugar together until smooth then spread on top of cakes & sprinkle with pecans.
PUMPKIN SCONES
40g butter plus extra for greasing, 200g pumpkin flesh cut into small pieces, 225g self-raising flour plus extra for dusting, 1tsp baking powder, handful of grated cheddar, small handful chopped coriander or flat leaf parsley, 3-4 tbsp milk plus extra for brushing.
Heat oven to 200c/gas mark 6. Grease baking sheet with butter.
Put pumpkin in saucepan & just cover with water, bring to boil & simmer for 10 mins, drain & mash & leave to cool. Place flour, baking powder & butter in bowl. Using your fingertips rub together until it looks like breadcrumbs. Using a knife, mix the mashed pumpkin, cheese & herbs with a little milk to make a dough. Sprinkle a little flour on work surface & gently knead the dough for 30 secs. Form the dough into a ball & roll out to 3cm thick with a cutter. Cut scones & place on baking sheet a little apart, roll up spare bits of dough & cut out & brush tops with milk. Bake in oven for 10-12mins until risen & golden. Cool on wire rack.
All recipes are from village resident, Richard Childs.
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