| Archive for Downsizer For an ethical approach to consumption |
| ros |
pumpkin cake recipesAnyone got a good pumpkin cake recipe?I've been looking online for the Valentine Warner one but can't find it - online recipes want to use tinned pureed pumpkin whereas I want to use up the pumkin mountain in the fridge 
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| BethinPA |
Ros, I've used freshly roasted, pureed pumpkin in recipes that call for canned stuff. I haven't noticed a difference. Just make sure, after you puree your pumpkin, that it's not really watery. Go for the consistency of canned pumpkin, and that should take care of liquid-ratio issues.
What kind of cake are you looking for? I make pumpkin bread all the time. More like a pound cake than bread. But, I also have a recipe for pumpkin cheese cake. I can send either/both, depending on demand. |
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| mark |
you can make scones incorporating mashed pumpkin. I've seen a recipe somewhere - but its more fun to experiment with how much pumpkin you add in to normal scone recipe .
- just make sure you end up with normal scone constituency and use right amount of flour to achieve. oh and if you've got a mountain - mix with flour and egg season and form in to burger shapes to fry. You can then freeze the result. Your pumpkin mountain in the fridge will aslo be fine to freeze and use when you want to. 1 just harvested a nice one from the garden at just over a stone in weight so i guess i'll get some flesh from that one! Mark |
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| ros |
 I don't have a clue what the consistency of tinned pumpkin puree is like
I saw something that looked a bit like parkin and was spicy and could probably be put in front of OH without letting on it had pumpkin in it - but can't find a recipe scones sounds good - using potato scones recipe with less liquid perhaps? |
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| Millymollymandy |
I make this one:
http://www.asda-recipes.co.uk/recipe/885.html but I use raisins instead of currants, and be warned that the topping is only enough for either the middle of the cake OR the top! Usually though I just make it as one cake not two as it stays moister for longer. It's delish.
To make pumpkin puree, I boil up pumpkin cubes until cooked, drain, mash then squeeze the excess liquid out through muslin. |
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| colour it green |
i make this one, i cook pumpkin until its pulp - which i sometiems freeze before use. | ||
| Jamanda |
I've a large pumpkin on my window sill, still with a lot of flesh in it - the demand is there! Send 'em both! |
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| mark |
just made that one too and some pumpkin scones! |
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| BethinPA |
Pumpkin BreadMy pumpkin bread recipe is similar to the one Mark linked, but without nuts and raisins. I usually double it, and freeze one loaf. If I put it out the night before, it's perfectly thawed for breakfast.Pumpkin Bread Mix together: 1 3/4 cups pumpkin puree 1/2 cup vegetable oil (but I swear not all American recipes call for oil!) 1 1/2 cups sugar (You can cut this down a little and noone will know) 2 eggs Mix in different bowl: 1 3/4 cups white flour (I usually do half whole wheat, half white) 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon ground cloves 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon salt Mix the dry ingredients with the wet ingredients until well blended. Pour into greased loaf pan. Bake at 350 for at least one hour (maybe 5-10 minutes more), until a toothpick inserted in the center comes out clean. This is lovely with peanut butter or cream cheese for breakfast. |
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| ros |
That's great Beth, thankyou
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| toggle |
something that looks a bit like a tin of condensed cream of tomato soup. |