Pecan – fabrefaction

With an invitation to a Canadian Thanksgiving feast this weekend I started to crave pumpkin pie. I also live very near a Lakeland and happened to wander in and procure myself a little individual cake tin. Too much GBBO consumed by me I think. The result of these two happenings brings you mini pumpkin pies.

If you don’t have a tin like mine (~~get one~~) then this recipe will work as a big pie in a cake tin or whatever you have to hand.

These are super easy to make and totally DE-licious. I recommend them warm with a big dollop of sour cream.

Things you need

For the filling:

425g can of Pumpkin (I got this from Waitrose, if you want to chop up and boil a real pumpkin you can, but I’ve done that before and it wasn’t any kind of fun)

2 Eggs

170g/6 oz Granulated sugar

285ml/9.5 fl oz Evaporated milk

1 tsp Ground cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground nutmeg

For the base:

200g/7 oz Dark chocolate digestives

75g/2.5 oz Butter

Pot of soured cream and some pecans for topping

Makes 12 (or one big pie)

Step one

Combine all the filling ingredients until smooth (lightly beat the eggs with a fork first). Pour into a jug.

Step two

Using the end of a rolling pin (or a food processor if you have one) crush the biscuits into a fine crumb.

Step three

Heat the butter on a low setting in the microwave until just melted. Stir into the crushed biscuits.

Step four

Pop the loose bottoms in and lightly grease the tin.

Place a dessert spoon of the biscuit mixture into into each basin and press down with the back of the spoon.

I guess you could give this a go with a muffin tin if you don’t have a loose bottomed one, let me know how it goes if you do!

If you have time to stick this in the fridge then 30 mins will make sure your base stays firmly at the bottom. I didn’t do this and it turned out fine, just rose up a little at the sides, so don’t worry too much if you’re in a rush.

Time for a gif? I thought so too.

Step five

Pour the mixture to the top of each basin. Don’t worry about it overflowing, it only rises up a little bit and is quite solid so doesn’t spill. I had a bit of mix left over so I just poured it into a spare ramekin, you always need a little sample anyway.

Sprinkle a little more ground nutmeg on.

Step six

Bake on the middle shelf of the oven for 40 minutes on 180C/350F/gas mark 7.

Leave to cool a bit before removing from the tin. They are really yummy warm, so either let them cool and whiz them in the microwave before serving or cook just before you want to eat them.

Step seven

Help yourself to one (or five)

Chaps! Welcome back, apologies for my prolonged absence. Holidays have been had, possessions been moved, and I’m back online.

Still riding high on my summer vacay, everything I thought of for this post was just not seasonal. Autumn is my favourite season usually, but, quite out of character, I’ve actually enjoyed summer this year. To get myself into a cosy autumnal mood I decided to turn an old summer favourite – Eton Mess – into a pudding perfect for fall.

I present Autumn Mess (or Fall Mess, I guess, if you’re across the pond, but that sounds a bit too much like a road traffic accident).

Things you need

For the meringue:

2 large egg whites

110g/4oz Golden caster sugar (that’s all I had – white would be fine – probably better)

1/4 tsp Ground cinnamon

For the salted caramel frosting:

100g/3.5 oz Salted butter

80g/3 oz Soft brown sugar

100ml/3.5 fl oz Double cream

2 tbsp Golden syrup

2 tsp Salt

For the rest:

50-100g Pecans (chopped)

300ml/10 fl oz Double cream

1-2 Bramley cooking apples

Nutmeg (optional)

Makes 6-8 servings

Step one

Mix together the cinnamon and sugar. I actually used 1/2 a tsp of cinnamon, but felt it was a little strong, others disagreed, so go with your gut. It depends on whether or not you are a cinna-fan.

Using an electric whisk whip the egg whites until they are three times their original size and starting to turn glossy.

Gradually whisk in all the sugar until you have stiff peaks (and can turn the bowl upside-down without the mix falling out).

Step two

Using two teaspoons place blobs of the meringue onto a baking sheet lined with greaseproof paper. Don’t grease this to stick it down. If you need something to stop it curling up, dab a little of the mixture under each corner as glue.

This doesn’t need to be done too carefully as the purpose of this dessert is not to look pretty.

Step three

Bake on gas mark 1/2, 130 degrees C or 250 degree F for an hour. Turn off the oven and leave until completely cool before taking them out.

Step four

While the meringues are in the oven, you can get going on the rest of the components.

Peel and chop the cooking apples into small chunks. Place into a microwaveable bowl.

Step five

Add three tablespoons of water and three tablespoons of caster sugar and place in microwave.

Microwave on a medium-high heat until you have a pulpy consistency. This took about 10 minutes with fairly regular stop and stirs.

Step six

If you are thinking you have seen these pictures before, I’m sorry, I’m plagiarising myself. I know I know, in the very next post too.

In a saucepan add together the butter, brown sugar, golden syrup and salt. Heat gently until melted and then bring to a simmer.

Simmer for 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool for about half an hour.

Step seven

Stir in 100 ml of double cream and leave to cool.

Step eight

Whisk the remaining double cream until thick and gloopy.

Step nine

Once everything is cool combine the meringues, cream, caramel and apple to taste. I let everyone do this to their own preferences in individual bowls which worked really well.

Sprinkle chopped pecans and grate nutmeg over the top (if you like it) to finish.

It’s great to have you back.

Tag: Pecan

Oh hey pumpkin

Autumn mess