A solution to your pumpkin problem: after carving out the inside of your pumpkin you're left with the disgusting, bitter pumpkin flesh. Roasting it is horrible and pumpkin pie just tastes of cinnamon. pumpkin cake, on the other hand...
Blend 800ml of pumpkin innards. That's about two small pumpkin carvings. Beat 480g of butter, 350g caster sugar and 6 eggs. Add 700g of flour, orange zest and 1tsp baking powder.
Cook for 60 minutes at 180 degrees.
Ice with orange royal icing.
A perfect summer treat!
450g self raising flour,
375ml tonic water,
The juice and rind of two lemons
Mix all the ingredients together and bake on a tray for about 20 mins in a 200°C oven until golden.The recipe I used claimed it served six so I assumed it would make 12 scones. They were very beafy scones! This recipe makes 16-20 sensible sized drop scones. The scones were very light and fluffy and there was only a slight edge of the g & t. If you want it stronger you would need to vary the amount of gin. I wouldn't recommend decreasing the tonic water.
Charlotte Royals is a creamy gelatine custard encased in a swiss roll brick wall. It's surprisingly simple to make and really delicious. I adapted this recipe from Mary Berry's Great British Bake Off recipe.For the swiss roll:
75g self raising flour
1 cap vanilla essence
For the creamy Centre:
4 egg yolks
50g caster sugar 150ml double cream
4.5 gelatine leaves
2tbls raspberry liquor
For the glaze:
75g caster sugar
1 tbls arrow root
To make the swiss roll, whisk up the eggs and sugar until the hold a peak and then fold in the sifted flour. Place it on a lined baking tray in the oven and cook at 220° for about 10-12 mins until golden.
When you take it out of the oven, turn it onto a baking sheet immediately and peel off paper. My swiss rolls were a little large so to make the Royals more swirly than mine cut you swiss roll in half to make two thin ones. Score the edge of each 1.5cm in to make it easier to roll and leave to cool under a damp tea cloth.
When it is cool liberally spread jam over it and roll. This may be a bit sticky. Cut the swiss roll into 1.5cm thick slices and arrange it around the edge of a cling film lined bowl.
Then put the milk in a sauce and heat it up until it is nearly boiling. While it's heating whisk up the yolks and sugar until they are pale and creamy. Add your milk in a steady stream whisking constantly. Now, this is where you are told to put the custard back on the oven and heat to thicken but it you heat too much it separates (which isn't the end of the world as mine definitely did) so I recommend just whisking lots. Then whisk in gelatine and raspberries and leave to cool for two hours in the fridge.
Then whisk the cream until it holds a peak and fold it into the custard mix. Pot it into the swiss roll basket and chill overnight. This is where Mary advises adding strawberries. It's quite tasty but doesn't help with structural integrity.
When you remove your masterpiece from the fridge turn it out onto a plate and remove the cling film. We're now going to add the glaze to make it shiny. This will even out any mess from your swiss roll. Heat the water up with the sugar stirring constantly until it begins to boil. Add a small amount of water to the arrow root so it dissolves. Remove the sugar from the heat and add the arrow root. Stir it in and bring the mixture back up to the boil. It will thicken like magic. Allow the glaze to cool before spooning it over the cake.
To make the cream, whizz up the raspberries in a blender and add the liquor. Put the gelatine leaves in some cold water to soak.
You rip what you sew!