Hello lovely people. Well it just feels like summer again here. The last few days have been gloriously warm. I spent the whole day yesterday with little T at our allotment garden. It was so lovely to just sit and watch the bees buzzing around and listen to the birds singing. There is nothing more beautiful than the sound of British bird song. We got quite a bit of work done too, dug up some more potatoes, a bit of weeding, harvested all of our corn (something had totally stripped a few of the cobs, rats maybe? So thought it had better be harvested before they got the lot). Little T planted some cabbage and Kale seedlings and some onions and garlic in his garden too...
We harvested our largest pumpkin last week even though it wasn't completely ripe (something had been nibbling it). It was quite a beauty we tried to weigh it and got an EEEE message, too heavy for the kitchen scales. Tried the bathroom ones next and it came in at just over 2 stone. Not bad for our first attempt at growing them. I chopped it into large pieces and roasted it in the oven for about 40 mins. When it was cool I peeled and chopped it and then divided it up into roughly 400g portions to freeze. We have had 2 pumpkin pies so far (which little T loves) and some pumpkin pancakes for breakfast this morning. They were also very tasty. Both recipes are by Chef John from Food Wishes and you can try them out here
Chef John's Pumpkin Pie...
and Pumpkin Pancakes.
Now the pancake recipe only used around half of my freezer bag portion of pumpkin, so I needed to find something else to make with the leftovers. I also had some stale bread lying around and half a tin of golden syrup that has been sitting at the back of my cupboard for who knows how long, so I wondered if I could make something between a pumpkin pie and a treacle tart. So here we have my Pumpkin Treacle Tart recipe...
Pumpkin Treacle Tart
250g ready made short crust pastry
200g pumpkin puree
4 slices of stale bread (blitzed into breadcrumbs)
1/2 tsp mixed spice
1/2 tsp nutmeg
1 tsp cinnamon
4 tbsp golden syrup
2 tbsp melted butter
First you need to preheat your oven to 200 c (you may need to adjust for fan ovens), then roll out your pastry and line an 8 inch cake tin or pie dish or whatever you can find that's the right size and shape. Next you simply combine all the other ingredients, it couldn't be easier. Pour your yummy syrupy, pumpkiny, spicy mixture into the pie case (this smells sooo delicious), if you have any left over pastry you can create a lattice over your pie but this is optional. Pop into the oven for 20 minsand then turn your oven down to 180 c and cook for a further 20 minutes. Your treacle tart should look lovely and golden brown. Leave in the tin for 5-10 mins before turning out.
You can eat this either hot or cold, but really who can wait that long? Perfect with just a dollop of cream or you can go with custard or some lovely vanilla ice cream and of course the obligatory cup of tea...