< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Pumpkin Pie

A spicy, sweet concoction that’s extra-delicious with a large dollop of clotted cream.

2 eggs, beaten
50g to 100g white sugar (depending on how sweet a tooth you have)
50g to 100g dark brown sugar (ditto)
1 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
500ml cooked and puréed pumpkin
1 tin (400ml) condensed milk
1 packet shortcrust pastry

Heat the oven to 230 degrees C, Gas Mark 8. Line a greased 20cm pie dish with the pastry, rolled to a thickness of 3mm to 4mm.

Mix together the eggs, sugars, flour, spices and salt. Stir in the pumpkin and gradually add the condensed milk. Pour into the uncooked pastry case and place in the oven for 50 mins, turning the temperature down to 180 degrees C, Gas Mark 4 after 10 mins cooking time. Serve warm, with cream.