I’m going to keep this brief as time is short in the run up to Christmas and just wanted to share this new recipe which works well. The result is slightly crumbly pastry and really delicious. This recipe fills a 12 cup baking tray with a little left over. The trick is not to make the pastry too thin, to prevent crumbling. I wonder if my dad will notice the difference?
You will need…
230g of gluten free plain flour (I used Doves Farm)
1 tablespoon of maple syrup
75g ground almonds
1 medium egg
- Mix together the flour, ground almonds and butter in a food processor until they look like breadcrumbs.
- If you’re doing it by hand use your fingers to mix well. shaking the bowl as you go to get the larger lumps of butter to the top read to be mixed in with the rest.
- Gradually add the egg and the maple syrup until completely combined.
- Chill in the fridge in an airtight container for at least an hour.
- Heat the oven to 180˚C/160˚C in a fan oven/Gas mark 5.
- Roll onto a floured surface and use cutters to make the bases. gently pushing down into the cups,making sure there aren’t any cracks.
- Give the mincemeat a good stir in a bowl.
- Spoon on top of the bases and then use your cutters to make your your top crusts or shapes.
- Bake in the oven on a middle shelf for 15-20 minutes.
- Remove from oven, leave in the tray, remove once cooled as this will help prevent them breaking up!
- Sprinkle with a little icing sugar.
*can contain gluten in the suet so check if you need to. I wanted to make my own, but run out of time, so maybe next year.
This recipe is adapted from my Gram’s pumpkin pie recipe.
She was a great cook, from vegetarian meals (she used to work for the Jewish Vegetarian society), delicious wholemeal pizza and lots of cakes. She was ahead of her time in so many ways. She told me once she was the first woman on her road to wear trousers.
This is a great way to use up those Jack o’lanterns – yes the bigger pumpkins aren’t as tasty but they absorb flavours so it’s what you cook them with that counts.
You will need…
1 pumpkin, about 1kg whole or 400g flesh
Half a teaspoon cinnamon
Quarter of a teaspoon nutmeg
Half a teaspoon ground ginger
Half a teaspoon ground cloves or two whole cloves
250g ground almonds
80g organic unsaltedbutter
Pinch of salt
180ml organic single cream
3 medium organic eggs
100g maple syrup
Heat oven to 180 degrees c /160 degrees c fan oven / gas mark 4 / 350 degrees Fahrenheit
Cut and peel the pumpkin removing all seeds.
Either steam or cook in a little water for 10 minutes until soft with the whole cloves embedded in a piece or two to infuse.
Mash it up and put to one side too cool.
Melt the butter in a pan.
Pour over the ground almonds.
Add a pinch of salt.
our the mixture into a flan dish or cake dish press well into the dish and up the sides ensuring its all covered evenly.
If you have a little rolling pin that can help for the base.
Bake in oven for 6 minutes.
Take out of the oven a cool in the fridge.
Remove the cloves from the pumpkin.
Blend it well.
Add the cream, eggs maple syrup and spices mixing well.
Pour into the pastry case.
Bake in the middle of the oven until the filling has set.
Allow to cool and serve with cream, half fat creme friache or Greek yogurt.