Sunday 20 November 2016

Harrogate and Baking

We went to the Harrogate Christmas Market yesterday, which was a lot of fun. Harrogate's a lovely town, and the market enabled us to get very close to finishing our Christmas shopping.

Today was a pleasant day of baking. Baking many things, many involving pumpkin (we have a pumpkin feast planned for Thursday evening).


Spiced Pumpkin Scones (© Ian 2016)

These we accompanied by spiced apple and pumpkin muffins, pumpkin and sultana cake, apple and Cheddar bread, and a pumpkin pie.

We also made several bottles of apple purée to store for later (hot bottled and heat treated), and a 4lb batch of apple butter (NT Preserves recipe).

The latter was delicious with crumpets, which were the other thing we baked.

Pumpkin and Sultana Cake
  • 300g self-raising flour
  • 300g light muscavado sugar (we used soft light brown)
  • 3tsp mixed spice
  • 2tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1tbsp orange juice
  • 500g pumpkin purée
Heat oven to 180°C. Butter a 30x20cm baking tin.
Combine the dry ingredients.
Add everything else other than the pumpkin.
Fold in the pumpkin
Pour into the tin.
Bake for 30 minutes.


Pumpkin Apple Streusel Muffins
  • 2.5 cups plain flour
  • 1 cup granulated sugar
  • ½tsp mixed spice
  • ½tsp cinnamon
  • ½tsp nutmeg
  • ½tsp ginger
  • 1tsp bicarbonate of soda
  • ½tsp salt
  • 2 eggs, beaten
  • 1 cup pumpkin purée
  • 2 cups grated apple
For the topping:
  • 2tbsp plain flour
  • 2tbps white sugar
  • ½tsp cinnamon
  • 1tbsp butter


Heat oven to 175°C. Oil a 12-hole muffin tin.
Mix dry ingredients; combine wet ingredients separately. Fold together. Pour into tin.
Rub the butter into the other streusel topping. Sprinkle onto the muffins.
Bake for 35–40 minutes.


Spiced Pumpkin Scones

  • 2 cups plain flour
  • 1/3 cup brown sugar, packed
  • 1tsp cinnamon
  • 1tsp baking powder
  • ¾tsp ground cloves
  • ½tsp ground ginger
  • ½tsp ground nutmeg
  • ½tsp baking soda
  • ¼tsp salt
  • 225g unsalted butter, cut into cubes
  • ½ cup pumpkin puree
  • 3tbsp milk
  • 1 large egg
  • 2tsp vanilla extract

Heat oven to 200°C.
Combine dry ingredients. Rub butter into them. Mix the wet ingredients, then stir into the dry to form a soft dough.
Shape into 12 scones (either roll out and cut/punch, or just form them freestyle).
Place on baking sheet and cook for 10–12 minutes.


No comments:

Post a Comment