Posts Tagged ‘recipe’

Cakes & Bakes: Cumin-spiced pumpkin chickpea pies

Thursday, November 19th, 2015

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Home-made cumin-spiced pumpkin chickpea pies | H is for Home

There were a couple of culinary firsts for me this week.

burying egg with egg shell when making hot water pastry

Firstly, I made a vegetarian hot water pastry, based on one I found in my Pie cookbook.

melting butter and suet in hot water

Instead of using lard, I used a bit of vegetarian suet.

making hot water pastry in a mixer

I’ve never, ever eaten a pork pie (I’ve been vegetarian since the eighties). I had to ask Justin if my pastry was anything like it is meant to be… seeing as he eats this kind of raised pie on a regular basis. In fact he eats pork pie every Thursday without fail – sharing it with Fudge on their walks after an early flea market forage.

rolling hot water pastry in cling film before putting it in the fridge

My other first was cumin-spiced pumpkin & chickpea pies.

lining pie tray with parchment paper

We bought a pumpkin at Halloween so I was looking for a new way of using it.

slicing hot water pastry

I’m not a huge fan of pumpkin pie. Granted, I’ve only had it the once, but it didn’t leave fond memories.

frying off chopped onions an cumin seeds

I much prefer these squash type vegetables savoury rather than sweet.

pumpkin and chickpea pie filling

It certainly makes a good substantial filling for this type of pie – great flavour too with the addition of the very complimentary curry spices.

adding filling to pumpkin and chickpea pies and putting on lids

This recipe makes quite a few, small pies. If like us you’re only likely to eat a few at a time, they can be frozen both before and once cooked.

cooked pumpkin and chickpea pies cooling on a wire rack

They’re the perfect little autumn pies!

Cumin-spiced pumpkin chickpea pies
Yields 15
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For the pastry
  1. 275g/10oz plain flour
  2. 1tsp salt
  3. 1 egg
  4. 60g/2oz butter
  5. 60g/2oz vegetable suet
  6. 110ml/4 fl oz cold water
For the filling
  1. 2tbsp olive oil
  2. 1 large onion
  3. 1tbsp cumin seeds
  4. 1tbs curry powder
  5. 1tsp chilli flakes (optional)
  6. 1 tin chickpeas (180g/6oz net)
  7. 750g/1lb 10½oz pumpkin, cut into ½cm cubes
  8. 2tsp salt
  9. cracked black pepper to taste
  10. 1 bay leaf
  12. cumin-spiced pumpkin chickpea pie ingredients
For the pastry
  1. Sift the flour and salt into a large mixing bowl
  2. Make a well in the centre and crack in the egg, then use the empty shell to flick a little of the flour over the surface of the egg so it's hidden
  3. Put the water, butter and suet into a small saucepan and set over a medium heat, stirring until everything dissolves and the water is just coming to a boil
  4. Remove from the heat and pour the hot mixture over the flour and egg
  5. Mix continuously with a metal spoon (I used the dough hook and my electric mixer) until the mixture comes together into a ball
  6. Tip on to a lightly floured work surface, knead briefly for about a minute before wrapping it in cling film, forming it into a fat sausage shape as you wrap
  7. Chill in the fridge for 30-45 minutes to firm up before using
For the filling
  1. In a large saucepan over a low heat, soften the chopped onion in the olive oil
  2. Add the cumin seeds and then curry powder and chilli flakes and stir
  3. Drain and rinse the chickpeas under the tap using a strainer before adding to the saucepan
  4. Add the pumpkin, bay leaf, salt and black pepper, combining everything well before putting a lid on the pan and allowing it to cook for about 10 minutes
  5. Once cooked, set aside and allow to cool completely
  6. Cut a number of 1cm strips (2 per pie) of baking parchment to line the pie tin (I used a silicon muffin tray, see my image above). This is to help remove the pies easily once cooked
  7. Preheat the oven to 180ºC/350ºF/gas mark 4
  8. Remove the pastry dough from the fridge, remove the cling film before slicing into 1cm rounds
  9. Roll out or flatten the rounds and put half of them into the lined pie tins so that there is an overhang
  10. Fill each pastry case with filling right to the top, before using the other pastry rounds to top the pies
  11. Fold the overhanging pastry over the pie lid, crimping the edges to seal
  12. Pierce the centre of each lid to allow steam to escape when cooking
  13. Brush a little beaten egg over each lid
  14. Bake in the preheated oven for 50-60 minutes
  15. Allow to cool on a wire rack
H is for Home Harbinger

Cakes & Bakes: Boozy bread and butter pudding

Thursday, November 12th, 2015

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Home made boozy bread and butter pudding | H is for Home

The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!

Buttering slices of bread

Slicing buttered slices of bread into triangles

You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.

soaked currants sprinkled on to bread slices

glass measuring jugs of beaten eggs and milk, sugar and lemon zest

I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.

bread sprinkled with custard mix, currants and lemon zest

bowl of boozy bread and butter pudding with cream

The results were a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.

Boozy bread and butter pudding
Serves 4
My twist on Delia's classic bread & butter pudding!
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Cook Time
40 min
Cook Time
40 min
  1. 100ml/3½fl oz Baileys (or rum, whiskey or Tia Maria... whichever you have to hand)
  2. 8 slices bread
  3. 60g/2oz butter
  4. 60g/2oz currants
  5. 275ml/10fl oz milk
  6. 60ml/2½fl oz double cream
  7. 50g/2oz caster sugar (I used home-made vanilla sugar)
  8. grated zest of ½ small lemon
  9. 3 eggs
  10. freshly grated nutmeg
  12. boozy bread and butter pudding ingredients
  1. Soak the currants in the alcohol for a couple of hours (or overnight if you're forward planning!)
  2. Grease a 1 litre/2 pint rectangular Pyrex glass or enamel baking dish
  3. Butter the bread and cut each slice of buttered bread into quarters leaving the crusts on
  4. Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants and liquor over, then cover with another layer of the bread slices and the remainder of the currants and liquor
  5. In a measuring jug, measure out the milk and add the double cream
  6. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small measuring jug and then into the milk mixture. Stir to combine
  7. Pour the liquid over the bread before sprinkling over some freshly grated nutmeg
  8. Leave for about an hour, allowing the bread to soak up the liquid
  9. Preheat the oven to 180°C/350°F/gas mark 4
  10. Put the dish on a bain-marie
  11. Bake for 30-40 minutes
  12. Serve warm with pouring cream, ice cream or custard
Adapted from Delia Smith's Cookery Course: Part One
H is for Home Harbinger

Cakes & Bakes: Coffee pecan cake

Thursday, November 5th, 2015

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home made coffee & pecan cake | H is for Home

Justin has just declared this cake one of the best I’ve ever made – in fact one of the best he’s ever eaten – and he’s tried a few… so you must give it a try!

Coffee and pecan cake batter in cake tins

It’s a decadent coffee pecan cake.

Coffee and pecan cake sandwiches before icing

It’s moist & light – the honey roasted pecans and muscovado sugar give it a toffee-like depth of flavour which is very apt for bonfire night.

Making coffee mascarpone icing

A coffee liqueur-infused mascarpone cream frosting adds a really luxurious touch.

Slice of coffee and pecan cake

It’s garnished with more crushed pecans and chocolate-coated coffee beans. A very attractive cake with a taste to match!

Coffee pecan cake
Serves 8
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Cook Time
30 min
Cook Time
30 min
For the cake
  1. 175g/6oz unsalted butter, softened
  2. 175g/6oz golden caster sugar
  3. 3 large eggs, beaten
  4. 175g/6oz self-raising flour
  5. 1tsp baking powder
  6. 2tsp instant coffee granules/powder
  7. 60g/2½oz pecans, chopped
For the icing
  1. 500g/1lb mascarpone
  2. 100g/3½oz muscovado sugar
  3. 4tbsp coffee liqueur, such as Tia Maria or Kahlúa
  4. handful pecan halves and a few chocolate-covered coffee beans, to decorate
  6. cheese soda bread ingredients
  1. Preheat the oven to 180°C, fan 160°C/355ºF/Gas Mark 4
  2. Grease a pair of 20cm/8in loose-bottomed tins and line with non-stick parchment paper
  3. Beat the butter and sugar until light and fluffy
  4. Add the beaten eggs, a little at a time, and beat well after each addition
  5. Sift the flour and baking powder together before folding into the batter using a large metal spoon
  6. Mix the coffee with a tablespoon of hot water and fold into the cake mix with the chopped pecans
  7. Divide the cake mix equally between the two tins ensuring the surface is level
  8. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes away clean and the surface of the cake is slightly springy to touch
  9. Remove from the oven, allow to cool for 5 minutes in their tins before turning them out onto a wire rack. Leave to cool completely
  10. Drizzle the flat side of one cake with a tablespoon of the coffee liqueur
For the icing
  1. Beat the mascarpone together with the muscovado sugar and the rest of the coffee liqueur until smooth
  2. Sandwich the cooled cakes with a third of the filling before covering the top and sides of the cake with the rest of the icing
  3. Sprinkle the top with the pecan halves and chocolate-covered coffee beans
Adapted from Tesco realfood
Adapted from Tesco realfood
H is for Home Harbinger
Adding coffee and pecans to cake batter