I’ll probably turn into a pumpkin

4 Nov

20121104-093847 PM.jpg

My housemate and I went a bit mad over pumpkin last week, a fact that can be wholly attributed to Halloween. Firstly we carved them – I crafted the rather fetching (if wonky) Jack Skellington above – then we cleaned and toasted the seeds, and tossed them with chilli flakes and sea salt. They’re possibly my new favourite snack.

20121104-093909 PM.jpg

Then, as she made pumpkin soup, I decided to venture way out of my comfort zone and give pumpkin pie a shot. I was absolutely flying blind on this one, having never eaten pumpkin pie in my life, let alone read a recipe for one. Hell, until now I’d never even seen one in real life.

20121104-094000 PM.jpg

American recipes mainly seemed to call for canned pumpkin (seriously, is that a thing? It doesn’t sound like it ought to be a thing at all) so, as ever when in doubt, BBC Food website to the rescue! Specifically, a Saturday Kitchen recipe from Antony Worrall Thompson. As a bit of a Shakespeare geek, I was more than mildly amused by the fact that it called for a literal pound of (pumpkin) flesh.

20121104-094042 PM.jpg

Once steamed and mashed into a purée, it was mixed with heated cream, sugar, eggs and spices to make a custard that, if I’m honest, looked more akin to baby sick than anything I’d want to eat. Well, until I tasted it, anyway. Nutmeg and cinnamon could make anything okay.

20121104-094115 PM.jpg

I shunned the recipe’s suggestion of shop-bought pastry – what’s the point in shortcuts when you’re already making something that involves effort? – and made up a batch of sweet shortcrust from a Paul Hollywood recipe. I used a cupcake tray, too, to make individual ones, and just went on instinct in terms of baking time.

20121104-094215 PM.jpg

Drizzled with dark chocolate, I was pretty pleased with how they turned out – almost like spiced egg custard tarts. More treat than trick, then. Happy (belated) Halloween!

Advertisements

One Response to “I’ll probably turn into a pumpkin”

Trackbacks/Pingbacks

  1. “You look like you could use a pork bun” « More Salt, Please - November 6, 2012

    […] looking for a recipe to help cure my odd ambivalence to chilli con carne (clearly I’m on some kind of American kick at the moment) when my eyes alighted on his recipe for sher ping pancakes, stuffed with pork. I know […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: