The Bishops’ Kitchen – Nov 20

The Bishops' Kitchen

Two easy pumpkin recipes for the children to make for a family Bonfire Night.


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.


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.