Made this yesterday for Halloween today and it’s absolutely delicious. Of all the recipes I could find for pumpkin pie I selected the one with most interesting variety of spices. This one had ground cardamom in it, on top of the usual suspects of cinnamon, cloves, nutmeg and ground ginger, so it won.
Cook time: 1 hour
1 can of pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can evaporated milk
1/2 cup packed dark brown sugar
1/3 cup golden caster sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 lemon zest
1 shortcrust pastry (Jus roll sweet shortcrust pastry)
Preheat oven to 220C/425°F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 220C/425°F for 15 minutes. After 15 minutes reduce the temperature to 180C/350°F. Bake 40-50 minutes, or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream.
This is an exotic, delicate, sophisticate Persian custard laced rose water and sprinkled with pistachios and rose petals. I found it in a wonderful book Pomegranates and Roses by Ariana Bundy. It is traditionally made with milk but for a diary-free version use rice or almond milk, which worked best for me. Serve in individual ramekins or a large bowl and scatter with rose petals and edible gold leaf. I made it a couple of times now and each time I get better at getting the texture right. I state the cooking times below as in the original recipe but I found that it takes a lot longer for the mixture to thicken to the desired consistency. So feel free to double the times!
Makes 8 ramekins
1 litre (1 3/4 pints) 4 cups milk
75g (3oz) 3/4 cup rice flour
150g (5 oz) 3/4 cup sugar unrefined – I used only 120g
2 tbsp rose water
5 cardamom pods lightly crushed
2 tbsp slivered pistachios – I used hazelnuts
rose petals and edible gold leaf to serve (optional)
Place the milk, rice flour and sugar in a saucepan. Stir constantly with a wooden spoon, over a medium-low heat until the sugar dissolves and the mixture starts to thicken – about 10 minutes. Make sure it doesn’t catch at the bottom by scraping the bottom and sides of the saucepan with your spoon.
Add the rose water and the cardamom pods and continue cooking and stirring until the custard is thick and glossy – about another 2 minutes. The custard will resemble a white creme patissiere.
Pick out the cardamom pods, then pour the custard into ramekins, silicone moulds or a serving dish. Leave to cool in the fridge for a few hours, then sprinkle with slivered pistachios, rose petals and gold leaf if using.
250g (9oz) plain flour
125g (4½oz) butter
100g (3½oz) caster sugar (I used 90g as it’s my policy to use 10% less sugar than any recipe calls for – it tends to bring out the other flavours)
1 tsp baking powder
2 tbsp cold whole milk
grated zest of 1 lemon
3 tart eating apples (didn’t use tart ones, which wasn’t a problem but will use at least one more to make the filling a bit more moist)
1½ tbsp grappa (of course, I used 2 tbsp, otherwise what’s the point of even opening the bottle!)
60g (2oz) raisins (didn’t have enough raisins so added cranberries and chopped figs)
175g (6oz) walnuts or hazelnuts, chopped
3 tbsp poppy seeds, plus extra to serve
1 tsp ground cinnamon
1 tsp ground ginger
ground seeds from 4 cardamom pods
icing sugar, for dusting (didn’t use but recommend as the cake it not sweet at all)
To make the pastry, put the flour and butter into a food processor and whizz until it looks like breadcrumbs. Add the sugar and baking powder and whizz again. Add the milk and half of the lemon zest and process again. The pastry should come together in a ball. Wrap in clingfilm and refrigerate for half an hour.
Preheat the oven to 190°C/375°F/gas mark 5 and put in a metal baking-sheet to warm.
On a floured surface, roll out two thirds of the pastry and use it to line a 23cm (9in) spring-form cake tin so that the pastry comes about 4cm (1½in) up the sides. Roll the other piece of pastry into a circle slightly larger than the tin and put on a floured metal sheet. Refrigerate the cake tin and the circle for an hour.
Peel and core the apples and grate the flesh. Mix with the grappa, raisins, nuts, seeds, spices and remaining lemon zest. Pile into cake tin and put the circle on top. Pinch the edges together, then indent the rim with the tines of a fork. Cut a star in the centre to let out the steam.
Cook on the baking-sheet in the oven for 30 minutes. Let it cool in the tin then carefully remove. Sift icing sugar over the top and scatter on poppy seeds. Offer cream whipped with grappa.
A wonderful dessert (from the Sunday Times magazine) for those times you don’t want to make anything too heavy or have only a few minutes to prepare. The most important about this is the right size of the tin, as pears need to be close together so all the buttery, cardamomy and gingery goodness permeates through them.
4 pears, peeled, halved and cored
75g dark brown sugar
4 tbsp runny honey
1½ tsp ground ginger (I used fresh ginger, thinly sliced using a grater)
Juice and finely grated zest of ½ lemon
4 tbsp unsalted butter
8 cardamom pods, squashed
Preheat the oven to 180C/350F/Gas Mark 4. Put the pear halves in a small roasting pan, cut side down and in a single layer, so they fit relatively snugly. Sprinkle with the sugar, honey, ginger, lemon juice and zest. Dot with the butter and tuck in the cardamom pods.
Put the pan in the oven and bake for 40 minutes, turning the pears cut side up and basting halfway through, until the fruit is tender and the sauce is bubbling and sweet. Allow to cool for 5 minutes, then serve with cream, ice cream or yoghurt.
500g (2 tins) sweetened chestnut purée (I used one can of unsweetened Merchant Gourmet Chestnut puree, and followed the instructions on the tin to make it sweet, which produced the right quantity of chestnut puree for the recipe)
175g soft, unsalted butter
300g dark chocolate, minimum 70% cocoa solids
3 tablespoons dark rum
crystallised violets (didn’t use)
Beat the purée in a bowl until it’s smooth, and then add the butter, beating again to make a well-blended mixture.
Melt the chocolate and let it cool slightly, before adding it to the chestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm loaf tin (I used a slightly deeper but approximately shaped tupperware box, which worked fine), lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before you smooth over the rest. Wrap the overhanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least four hours, but a day or so in advance if you want.
Don’t take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with crème fraîche or sour cream.
I must say this was absolutely delicious, even without any cream.