Ginger and Cinnamon Spiced Pumkin Pie

The original recipe uses 1/2 the can of both the pumpkin pure and condensed milk, so I've doubled it here to make two pies. After all two pies are always better than one! I've also added grated fresh ginger for an extra zing, but you could add ground ginger, mixed spice and ground black pepper.   Makes 2 x 9inch pies Each pie serves 6 For the filling: 110g of sugar 1 teaspoon of sea salt 1 tablespoon of cinnamon 1 large thumb sized piece of ginger, finely grated 1 x 822g tin of Libby's Pumpkin Puree 1 x 397g tin of condensed milk 4 large free range eggs For the pie bases: 2 sheets of ready to roll shortcrust pastry A little butter to grease Tin foil Ceramic baking beans or dried pulses   Preheat the oven to 220˚C and grease two 9 inch pie tins with a little butter.   Roll out the sheets of short crust pastry and press them into the two pie tins. Prick the bases with a fork and tidy up the edges by crimping them with your fingers, this doesn't have to look perfect.   Place one sheet of tin foil or grease proof paper in the base of each pastry lined pie tin and tumble in some ceramic baking beans or any dried pulse will do.   Place the pie tins in the oven to cook for 10 minutes. Remove the tin foil and baking beans and place back in the oven for a further 3-5 minutes. Set aside to cool slightly.   While the pastry is cooking, mix together all the ingredients for the filling in a large bowl.   Divide the pumpkin mix between the two tins, reduce the oven temperature to 180˚C and place back in the oven to bake for 45 minutes or until a skewer inserted in the centre of the pies come out clean.   Allow to cool before serving.

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Apple and Cinnamon Crumble Muffins

This has to be the ultimate Autumnal muffin!  Soft apple in a light and fluffy batter lightly spiced with cinnamon and then finished off with a buttery crumble topping! You won't be able to resist!   Makes 12 Muffins 75ml of olive oil 200ml of buttermilk Zest of 1 lemon 2 large free range eggs 150g of caster sugar 250g of self raising flour 1 teaspoon of cinnamon 250g of peeled and diced cooking apple (Approx 1 large cooking apple)   For the crumble topping: 50g of vanilla sugar (or substitute with caster sugar) 50g of plain flour 50g of butter   Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.   Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.   Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.   In a standalone mixer, beat the eggs with the sugar until light and fluffy.   Add in the oil, buttermilk and lemon zest and whisk until combined.   Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.   Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping.   Place in the oven on the middle wrack to cook for 20 minutes until brown on top.   Remove from the oven and place on a wire wrack to cool.    

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Crisp Gingerbread Biscuits

The Method

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Caramel Apple Granola Pots

I admit that this is quite a sweet breakfast but it is quite filling with the addition of granola. You can buy premade granola or else toast some rolled oats with some honey, cinnamon, and raisins in the oven until golden. It will store quite nicely in an airtight jar for use throughout the week so I often make a double batch.

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Cinnamon and Raisin Breakfast Bagels

I first tried these bagels in America and have been hooked ever since. The flavours are perfect for a cosy late morning breakfast. Bagels are really easy to make and if you can master bread you can definitely give them a go.

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