recipe of the month

RECIPE OF THE SEASON: Autumn is here and with it comes Halloween. It is doubtful whether most people would be happy, in these money-stretched times, to simply buy a pumpkin, carve out a face and then throw it away. Why not combine it with the ever-versatile egg, to produce something to share with friends?

Nutty Gingered Pumpkin and Orange Brulee

Ingredients - Serves 6

450g Finely diced pumpkin flesh
200g Caster sugar or Granulated sweetener (to equivalent of manufacturer's measures)
250ml Water
1 tsp fresh, grated ginger root
125ml Milk
125ml Double cream
4 Large " Laid in Britain" eggs + 4 "Laid in Britain" egg yolks
2 oranges
Chopped walnuts (to cover the base of the ramekin)

Method:

Cover the base of the ramekins with the chopped walnuts.

Dissolve 150g of the sugar in the water and reduce to a light syrup.

Then add the diced pumpkin and grated ginger and cook over a low heat until the mixture is soft.

Reduce this (once slightly cooled) to a smooth puree in a liquidiser.

Add 25g of the remaining sugar to the milk and cream, together with the juice and zest from the oranges and bring to the boil.

Remove this from the heat and allow to cool.

Meanwhile, with the last 25g of sugar, cream this with the eggs and egg yolks and add to the milk and cream mixture while still fairly warm, stirring constantly.

Add the pumpkin mix and pass through a strainer.

Pour into 6 ramekins (about 10cm diameter and 6cm depth).

Place in a baking tray and add boiling water to the tray until halfway up the ramekins, to create a Bain Marie.

chicken-looking to left

Bake in a pre-heated oven at 160 C, Gas Mark 3, for about 30 minutes, until just set.

Remove and cool.

To serve, cover the surface of each ramekin with Demerara or white sugar and place under a grill, or use a blow-torch to melt and colour the surface.

Cool again until the sugar has formed a hard crust.

Serve with Autumn berries if desired.

(The Brulees may be chilled before serving if preferred).

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		RECIPE OF THE SEASON: Autumn is here and with it comes Halloween. It is doubtful whether most people would be happy, in these money-stretched times, to simply buy a pumpkin, carve out a face and then throw it away. Why not combine it with the ever-versatile egg, to produce something to share with friends? Nutty Gingered Pumpkin and Orange Brulee Ingredients - Serves 6 450g Finely diced pumpkin flesh 200g Caster sugar or Granulated sweetener (to equivalent of manufacturer's measures) 250ml Water 1 tsp fresh, grated ginger root 125ml Milk 125ml Double cream 4 Large " Laid in Britain" eggs + 4 "Laid in Britain" egg yolks 2 oranges Chopped walnuts (to cover the base of the ramekin) Method: Cover the base of the ramekins with the chopped walnuts. Dissolve 150g of the sugar in the water and reduce to a light syrup. Then add the diced pumpkin and grated ginger and cook over a low heat until the mixture is soft. Reduce this (once slightly cooled) to a smooth puree in a liquidiser. Add 25g of the remaining sugar to the milk and cream, together with the juice and zest from the oranges and bring to the boil. Remove this from the heat and allow to cool. Meanwhile, with the last 25g of sugar, cream this with the eggs and egg yolks and add to the milk and cream mixture while still fairly warm, stirring constantly. Add the pumpkin mix and pass through a strainer. Pour into 6 ramekins (about 10cm diameter and 6cm depth). Place in a baking tray and add boiling water to the tray until halfway up the ramekins, to create a Bain Marie. Bake in a pre-heated oven at 160 C, Gas Mark 3, for about 30 minutes, until just set. Remove and cool. To serve, cover the surface of each ramekin with Demerara or white sugar and place under a grill, or use a blow-torch to melt and colour the surface. Cool again until the sugar has formed a hard crust. Serve with Autumn berries if desired. (The Brulees may be chilled before serving if preferred).