Ann’s Pumpkin Recipes

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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 2016 Festival stall in Market Square!

 

Pumpkin Cake (with optional lemon glaze)

Ingredients

240g butter
175g caster sugar
Zest of 1 lemon
3 eggs, beaten
400g cooked pumpkin, mashed
360g flour
2 tsps baking powder

Method

  1. Heat oven to 180°C and grease the cake tin
  2. Cream the butter, sugar and lemon zest, then add the eggs and the pumpkin
  3. Mix the flour and baking powder in a separate bowl
  4. Fold the dry mixture into the wet
  5. Once combined, pour the mixture into the prepared cake tin
  6. Bake in the pre-heated over for 50 minutes until it is beginning to come away at the sides of the tin
  7. Let it cool for at least 20 minutes before turning out

To make the glaze: Heat 100g sugar with the juice from a lemon until the sugar is dissolved and the mixture starts to bubble. Pour over the cake.

 

Pumpkin Cheese Scones

Ingredients

225g self-raising flour
Pinch of salt
50g butter
100g cooked pumpkin, mashed
50g cheese, grated
Enough milk to make a smooth dough

Method

  1. Heat the oven to 200°C and grease a baking sheet
  2. Mix together the flour and the salt, then rub in the butter
  3. Stir in the grated cheese and the pumpkin
  4. Add enough milk to make a smooth dough
  5. Lightly knead the dough on a floured surface
  6. Roll out to about 2cm thick, and then use a cutter to cut rounds
  7. Place the scones on the baking sheet and place in the preheated oven
  8. Bake for 12 – 15 minutes until golden brown
  9. Leave to cool on a wire rack

 

Pumpkin and Apple Flapjackrere

Ingredients

125g butter
100g soft light brown sugar
3 tbsp golden syrup
250g rolled oats
100g cooked pumpkin, mashed
1 apple, peeled, cored and chopped into small pieces

Method

  1. Preheat the oven to 180°C and grease a 20cm baking tray
  2. Put the butter into a saucepan over a low heat
  3. Add the sugar and syrup and stir until the sugar has melted
  4. Remove from the heat and stir in the pumpkin and the apple pieces
  5. Add the oats and stir until well combined
  6. Spoon into the baking tray, and flatten with the back of a spoon
  7. Place in the preheated oven and bake for 30 minutes until the top is golden
  8. Cut into squares and leave in the tin to cool.

 

Pumpkin Focaccia

Ingredients

300g strong white bread flour
1/2 tsp dried yeast
1 tsp caster sugar
1 tbsp oil
100ml lukewarm water
150g cooked pumpkin, mashed

Method

  1. Mix the yeast and the sugar with the lukewarm water, and wait until the yeast is frothing
  2. Put the flour, salt and oil into a bowl
  3. Add the pumpkin and the yeast mix
  4. Knead for 10 minutes and then leave to rise until doubled in size (or use pizza dough setting on bread machine)
  5. Knock back, knead again and pull into flat shape to fit the base of a greased baking tray
  6. Sprinkle with oil and dried rosemary and leave to rise for 30 – 40 minutes in a warm place
  7. Whilst the dough is proving, preheat the oven to 180’C
  8. Bake in the oven for around 30 minutes, until lightly brown and gives a hollow sound when tapped
  9. Cool on a wire tray