Pumpkins are a ubiquitous symbol of Halloween, but there is so much more you can do with them than just carve them for your window. Pumpkin pie and soup are the classics that spring to mind, but the baking possibilities don't have to stop there.
Pumpkin and Raisin Cake
- 200g light muscovado sugar
- 4 eggs, separated
- 200g finely grated raw pumpkin flesh
- finely grated zest and juice of 1 lemon
- 100g raisins
- 100g ground almonds
- 200g self-raising flour
- 1 tsp of ground cinnamon
- grating of nutmeg
1. Preheat the oven to 175'C. Lightly grease a loaf or cake tin and line with baking parchment. Using an electric whisk, beat the sugar and egg yolks together for around 2 minutes until pale and creamy.
2. Lightly stir in the grated pumpkin, lemon zest and juice, raisins and ground almonds. Sift the flour and spices together over the mixture and then fold them in.
3. In a large clean bowl, beat the egg whites until they hold soft peaks. Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it, then fold in the rest as lightly as you can.
4. Tip the mixture into the prepared tin and gently level the surface. Bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
Pumpkin Spiced Latte Pudding
- 1 spoon of loose leaf Pumpkin Chai tea (can substitute with your favourite chai tea or with 1 tea bag)
- 1½ cups water
- 1 cup coconut or almond milk
- ¼ canned pumpkin purée
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
1. Put tea, water and spices and bring to a boil.
2. Reduce heat and simmer for 8 minutes.
3. Add milk of choice, pumpkin puree, sugar and maple syrup to sauce pan and simmer for an additional 3-5 minutes. Strain into mugs and enjoy!