Monday, 17 November 2014

Two Cosy Winter Treats

Hello! The nights are starting to draw in, slowly creeping closer towards Christmas. What more do you want to be cuddled up under a blanket watching films, TV, or youtube, with some tasty treats to accompany you. Here are my suggestions.

For an evening treat and sweet pick me, this is my favourite thing at the moment. A hot mug of Chai Latte, which is better than anything I've tasted in any of the big coffee shops, then dunking in whatever cookies we have sitting in the cupboards, but these cherry and almond cookies from Waitrose are delicious.

Finally...Pumpkin Pie
Pumpkin in the UK is a nightmare to find apart from around Halloween, so I suggest that you buy a job load of it then puree it then keep it in your freezer, like I did to make this. Out of my three treats this one requires the most effort, but is definitely worth it.

350g Sweet Shortcrust Pastry
750g Pumpkin Puree
140g Caster Sugar
1/2tsp Salt
2tsp Ground Nutmeg
1tbsp Ground Cinamon
2 Eggs, Beaten
25g Melted Butter
175ml Milk
Icing Sugar to decorate

Preheat Oven to 180C/160C.
Roll out your pastry as thin as you dare, about the height of a pound coin, and line a 22cm Pie Dish or loose-bottomed tart tin. Prick the bottom with a fork (this will stop it puffing up).And chill for 15 mins.
Line with baking paper and baking beans. Bake for 15 mins.
Remover baking paper and beans, and cook for 10 mins. Then leave to cool.
Increase oven to 220C/200C
Meanwhile combine the Caster Sugar, Salt, Ground Spices. 
Mix in the Eggs, Butter and Milk. Then add in the Pumpkin Puree. Make sure all ingredients are combined.
Pour the Pumpkin Mixture into the Pastry shell and cook for 10 mins.
Reduce the Temperature to 180C/160C Fan/Gas 4. Bake for 25-40 Mins until the filling has just set.
Once cool duster over icing sugar and serve.

Thanks for popping by!


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