Date Posted: 17/10/2016
750g/1lb/10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
1/2 tsp salt
1/2 tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1tbsp icing sugar
1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with the baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper and cook for a further 10 mins until the base is pale and golden. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs and melted butter and milk, then add to the pumpkin puree and stir to combine. Pour in the tart shell and cook for 10 mins, then reduce the temperature to 130C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Served chilled.
Tip: Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping?
Essington Creamy Pumpkin Soup
Date Posted: 17/10/2016
1 medium pumpkin
1 small onion
3 pints vegetable or chicken stock
1 bay leaf
1/2 pint single cream
1/4 tsp nutmeg
1. Peel and dice the potatoes, pumpkins flesh, onions and carrots
2. Fry in olive oil for a few minutes
3. Add stock and bay leaf
4. Simmer for about 30-40 mins until vegetables are tender
5. Liquidise and add the cream (for the calorie conscious the cream can be omitted)
Tip: The seeds from the pumpkin can be toasted and sprinkled on top just before serving.
Date Posted: 15/08/2016
450g (1lb) cooking apples, peeled, cored and chopped coarsely
75g (3oz) soft light brown sugar
100g (3 ½oz) unsalted butter, softened, plus extra for greasing
100g (3 ½oz) caster sugar, plus extra for sprinkling
100g (3 ½oz) self-raising flour, sifted
Grated zest of 1 unwaxed lemon
¼ tsp vanilla essence
Cream or custard, to serve
1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 1.5-litre (2 ½ pint) ovenproof baking dish. Put the apples into the baking dish and sprinkle with the brown sugar; mix together lightly.
2. In a mixing bowl, cream together the butter and caster sugar until pale and fluffy, then work in the eggs, sifted flour, lemon zest and vanilla essence and mix to a soft batter. Spread over the apples in the dish and bake for 40 minutes. Remove from the oven and sprinkle the surface with caster sugar. Serve immediately with cream or custard.