Pumpkin Pie Recipe

pumpkin-pieIngredients for pumpkin pie recipe

350g shortcrust pastry (use ready made shop bought pastry or make your own, see below for recipe)
300g pumpkin puree
2 eggs
80g soft light brown sugar
1 teaspoon mixed ground spice
150ml single cream

How to make pumpkin pie recipe

  1. To make pumpkin puree, steam pumpkin flesh for about 10-15 minutes until soft. Mash with a potato masher and set aside to cool.
  2. Preheat oven to 180°C. Roll out pastry and line an 8 inch loose-bottomed flan tin or sponge cake tin.
  3. Whisk eggs, mixed ground spice and soft light brown sugar in a large bowl until thick.
  4. Add pumpkin puree and single cream.
  5. Pour mixture in to the pastry case and bake for 40 minutes.
  6. Serve with whipped cream, if preferred.

How to make shortcrust pastry

You will need:

175g plain flour
90g chilled butter, cut into cubes
Approximately 2 tablespoons of water

  1. Put the flour in a large bowl, then add the butter.
  2. Rub in the butter and flour together until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft pliable dough.
  3. Form a ball with the dough and wrap with cling film and chill in a refrigerator for 30 minutes.
  4. Roll out the dough with a rolling pin on a lightly floured surface. Line the flan tin with the rolled out dough, ready to add filling.

 

Rocky Road Recipe

Rocky Road Recipe
Rocky Road Recipe

Ingredients for Rocky Road  Recipe

200g milk chocolate
100g dark chocolate
120g golden syrup
175g butter
175g digestive biscuits
40g marshmallows
80g raisins
80g dried apricots
100g glace cherries

How to make Rocky Road

  1. Prepare a square 20cm tin (preferably loose based) by lining it with 2 lengths of cling film in a cross shape. Ensure the cling film lengths allows enough to wrap the Rocky Road later.
  2. Put the digestive biscuits in a freezer bag and bash into small pieces using a rolling pin.  Put the broken digestive biscuits in a large mixing bowl.  Slice the dried apricots and halve the cherries. Add the raisins and marshmallows, along with the prepared apricots and cherries, to the broken digestive biscuits in the large mixing bowl. Set aside.
  3. Break the chocolate into cubes and put it in a heat proof bowl. Add the golden syrup and butter in the same bowl.
  4. Place this bowl over a sauce pan of gently simmering water, but not touching the water. Stir occassionally until all melted. Remove heatproof bowl from heat.
  5. Now tip the contents of the large mixing bowl (with broken digestive biscuits, raisins, etc) into the heatproof bowl of melted ingredients and mix well to make Rocky Road.
  6. Once all combined, pour mixture into the prepared lined tin. Wrap excess cling film over Rocky road and press down to level.  Let it cool down and place in the fridge for at least two hours.
  7. To serve Rocky Road, remove from tin and peel off cling film. Slice into squares or rectangles and sift icing sugar over cut pieces.

 

 

Peach Crumble Recipe

Peach Crumble Recipe
Peach Crumble Recipe

Ingredients for Peach Crumble Recipe

2 ripe peaches, about 300g
90g plain flour, sifted
40g butter, cubed
20g granulated sugar

How to make Peach Crumble Recipe

  1. Preheat oven to 200°C.
  2. Remove stone from peaches.
  3. Slice peaches and arrange in a round ovenproof dish about 8 inches in diameter.
  4. Next, prepare the crumble topping.
  5. Put the butter and cubed butter in a bowl and rub in with your fingertips until it resembles fine breadcrumbs.
  6. Stir in the sugar.
  7. Spread the crumble topping over the sliced peaches in the ovenproof dish.
  8. Bake in the oven for 30-35 minutes.
  9. Serve hot with custard or icecream.

 

Variations

Substitute peaches in Peach Crumble Recipe with stoned ripe plums or stoned ripe nectarines.

 

 

Very Berry Jelly Recipe

Very Berry Jelly
Very Berry Jelly

Ingredients for Very Berry Jelly

500ml peach and grape juice
12g Vegegel (2 sachets)
200g assortment of berries  (strawberries, raspberries, blueberries and blackberries)

How to make Very Berry Jelly recipe

  1. Put the berries in a 1 litre mould. Strawberries may need to be sliced if using large ones. Reserve a few berries for decoration.
  2. Put juice in saucepan. Dissolve Vegegel in the juice.
  3. Next put the saucepan over a moderate heat, stirring constantly. It will slowly thicken. Remove from heat just before it boils and pour into the mould.
  4. Cool slightly, then refrigerate for at least 2 hours to allow to set.
  5. Unmould on to a plate to serve. Place the reserved berries to decorate and serve.

Suggestions

Ready made flavoured jellies  can be used. Follow packet instructions to make up to 500ml of jelly.

Gelatine can be used to set juice. Follow packet instructions on how much to use to set 500ml juice.

 

 

Wild Blackberry Cheesecake Recipe

Wild Blackberry Cheesecake
Wild Blackberry Cheesecake

Blackberry cheesecake makes a lovely dessert. It’s simple to make and easy to vary to make your own interpretation by using different fruit.

Don’t forget it needs time to set, preferrably overnight, in the fridge so you’ll need to plan ahead if you’re thinking of making this recipe.

Blackberry Cheesecake Recipe Ingredients

Serves 8

1/2 tsp sunflower oil
200g full fat soft cheese
400g condensed milk
Juice of 2 lemons
150g double cream
10g fresh mint
20-30 blackberries, washed
100g digestive biscuits
40g unsalted butter

How to make blackberry cheesecake…

  1. Grease your 1.2l loaf tin and line with clingfilm
  2. Put the soft cheese into a bowl and beat with a hand held whisk until smooth.
  3. Beat in the condensed milk, lemon juice and double cream.
  4. Chop the mint and stir into the mixture.
  5. Pour part of the cream cheese mixture into the loaf tin and top with some of the blackberries. The pour over the remaining cream cheese mixture.
  6. Crush the digestive biscuits and mix with the melted butter.
  7. Spoon over the filling and press down lightly until firm.
  8. Chill in the fridge for at least 4-hours or preferrably overnight to set.
  9. When set, carefully turn out onto a serving plate and top with the remaining blackberries.

Variations

You can easily vary this blackberry cheesecake recipe by using a different fruit. Strawberries and raspberries are great alternatives, as are peach slices. Be creative and try different combos too.

 

Remember, if you make this recipe, please do share a pic with me on my facebook page, twitter or instagram.

Apple and Blackberry Crumble Recipe

Recipe image coming soon
Recipe image coming soon

My grandmother used to make the most fantastic apple and blackberry crumble. Sadly I don’t have her recipe but this one is as close as I’ve managed to get to it.

When you make it, don’t forget to leave a comment and let me know what you think. Better still snap a quick pic on your phone and share with me via facebook, twitter or instagram. I always enjoy seeing your creations.

Apple and Blackberry Crumble Ingredients

500g Bramley apples, peeled, cored and chopped
500g Fresh blackberries, washed
175ml water
2-3 tbsp granulated sugar

For the crumble topping…

175g plain flour
75g butter, cubed
40g granulated sugar

How to make apple and blackberry crumble

  • Preheat oven to 200°C, fan 180°C, gas mark 6.
  • Place the apples into a saucepan and add the water. Bring to the boil then cover and simmer gently for 5 minutes.
  • Drain the water and add the sugar and blackberries. Mix well then turn into an oven proof dish.
  • To make the crumble, sift the flour into a mixing bowl and add the butter. Mix together with your fingers until the mixture resembles breadcrumbs then stir in the granulated sugar.
  • Spread evenly over the apples and blackberries and back for 35 minutes or until the crumble is a light golden brown and the apples have cooked through.

Serving suggestions…

Serve with either double cream, custard or vanilla ice cream on the side.

Variations

Try different kinds of fruit to make an alternative dish. Pear and plum work well as do peach slices. Don’t be afraid to experiment.

If you have a favourite, leave a comment and let s know. We’d love to hear it 🙂