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P-P-Pick Up A Pumpkin
Posted by Gill Bland Monday, 26th October 2015
I don’t buy into the idea of celebrating ghouls and ghost-type things for Halloween, but I’m more than happy to embrace the recent influx of pumpkin-based products to our supermarkets. In fact, in the interests of honesty, I should tell you that I have used a large amount of the UK’s pumpkin supplies in aborted attempts to make pumpkin-filled treats.
First up, I thought I could bake a cake inside a tiny pumpkin, using the the pumpkin flesh in the ingredients. I baked and carved out a pumpkin, filled it with a pumpkin-pimped golden syrup cake and baked it. It tastes great but I’ll be honest - it doesn’t look pretty. Have a go though - it’s quite an entertaining bake.
Next, I thought I would make a pumpkin millionaire shortbread. However, after a couple of attempts at pumpkin caramel I’m afraid I had to abandon the idea. I made some great caramel sauce which would be fantastic on ice cream (from this recipe) but nothing firm enough to cut.
So, finally I made this pumpkin slice. It’s a bit more grown-up than the other recipes so maybe one for the adults to have with a cup of coffee after they’ve sent the sugar-filled trick/treaters to bed!
- 115g plain flour
- 55g corn flour
- 55g caster sugar
- pinch of cinnamon
- 115g butter, cut into cubes
- 1/2 can of pumpkin puree (110g) eg. Libby’s
- pinch of cinnamon
- pinch of ginger
- pinch of ground cloves
- 1 x 397g can of condensed milk
- 1 sachet of gelatine granules
- 150ml boiling water
- 200g chocolate (dark or milk as you prefer)
- honeycomb sprinkles (for decoration)
For the shortbread base
- Preheat the oven to 160c.
- Sift the flours and cinnamon together into a bowl, or the bowl of a stand mixer.
- Stir in the sugar.
- Add the butter and rub in, or use the paddle attachment to mix.
- The mixture should turn into breadcrumbs and then start to come together.
- Gentle bring it together with your hands.
- Roll it into a ball and squash out a little.
- Press evenly into the base of a loaf tin. You can use a fork to help with this as the ridges it leave won’t be seen.
- Bake for 35-40 minutes. It shouldn’t go brown but should be cooked.
- Once cooked, leave to cool.
For the pumpkin mousse layer
- Put the pumpkin puree, condensed milk and spices into a large bowl - preferably of a stand mixer.
- Pour the boiling water into a bowl, sprinkle over the gelatine and whisk until combined.
- Beat the pumpkin/milk mixture together and then pour in the gelatine, beating all the time.
- Pour the liquid over the top of the shortbread biscuit and refrigerate for 2 hours or until set.
Finish with the chocolate
- Melt the chocolate over a bain-marie or in the microwave.
- Pour over the biscuit and pumpkin layer and leave to set. I would suggest scoring out lines on the chocolate to make it easier to cut. Alternatively you could make individual ones in muffin tins.