Whether you missed out on taking home the recipe from our stall, or are on the lookout for ways to use the innards from your Jack O’Lantern, here are some of our ‘Pumpkin Rescue’ recipes from our Festival stall in Market Square!
Feel free to play around with quantities and ingredients to suit your own tastes.
- Pumpkin Cake (with optional lemon glaze)
240g butter/ margarine (or vegetable oil)
175g caster sugar
zest of 1 lemon
3 eggs, beaten
400ml cooked, mashed pumpkin
2 teaspoons baking powder
- Heat oven to 180°C and grease the cake tin
- Cream the butter, sugar and lemon zest, then add the eggs and the pumpkin
- Mix the flour and baking powder in a separate bowl
- Pour into the cake tin and bake for 50 – 60 minutes until it is springy and is beginning to come away at the sides of the tin
- Let it cool for at least 20 minutes before turning out
To make the glaze:
Heat 100g sugar with the juice from the lemon until the sugar is dissolved and the mixture starts to bubble. Pour over the cake.
- Pumpkin Cheese Scones
225g self raising flour
pinch of salt
50g butter or vegetable oil
100g cooked, mashed pumpkin
50g grated cheese
enough milk to make smooth dough
- Heat the oven to 200°C and grease a baking sheet
- Mix together the flour and the salt, then rub in the butter or oil
- Stir in the grated cheese and the pumpkin
- Add enough milk to make a smooth dough
- Turn the dough out onto a floured surface, knead lightly then roll out to about 2cm thick. Use a cutter to cut rounds, and place on the baking sheet.
- Bake in the oven for 12 – 15 minutes
- Cool on a wire rack
- Pumpkin and Apple Flapjack
This makes a very moist, crumbly flapjack, ideal for bonfire night!
125g butter/ margarine or oil
100g sugar (soft brown sugar works best)
3 tablespoons golden syrup
250g rolled oats
100g cooked mashed pumpkin
1 apple, peeled, cored and chopped into small pieces
- Heat oven to 180°
- Put the butter/ margarine / oil into a saucepan over a low heat. Add the sugar and syrup and stir until the sugar has melted.
- Stir in the pumpkin and the apple pieces.
- Add the oats and stir until mixed well.
- Spoon into a greased 20cm baking tray, and press gently. The mixture should be 2 – 3 cm deep.
- Bake for 30 minutes in the oven, or until the top is golden. Cut into squares and leave in the tin to cool.
This was made in a bread maker, but can equally well be mixed in a bowl and kneaded by hand.
300g strong white bread flour
half a teaspoon dried yeast
1 teaspoon sugar
1 tablespoon oil
100 ml lukewarm water
150g cooked, mashed pumpkin
- Mix the yeast and the sugar with the lukewarm water, and wait until the yeast is frothing
- Put the flour, salt and oil into the bread maker or a bowl
- Add the pumpkin and the yeast mix
- Either use the pizza dough setting on the bread maker, or knead by hand and leave to rise
- Knock back, knead again and pull into flat shape to fit the base of a greased baking tray
- Sprinkle with oil and dried rosemary and leave to rise for 30 – 40 minutes in a warm place
- Bake in the oven (180 degrees C) until lightly brown and gives a hollow sound when tapped
- Cool on a wire tray