Easy Peasy Mince Pies

Since it’s now December, here at Cake-Cetera we’re in full Christmas mode! But let’s face it, after a full day of working (especially with cake) the last thing you want to do is spend all night in the kitchen! We love this quick, easy peasy recipe for homemade mince pies and we hope you will too! Let us know how you get on if you fancy making these yourself, and enjoy!

Ingredients

• 225g cold butter (diced)
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 egg
• Icing sugar (to dust)

Method

1. To make the pastry, rub the cold, diced butter into the flour. Then, mix in the golden caster sugar and a pinch of salt. Combine the pastry into a ball (don’t add any liquids) and knead it briefly. The dough will be fairly firm. You can use the dough immediately, or chill (wrapped in cling filmfor later.
2. Preheat the oven to 200C/400F/Gas 6. Using two 12-hole patty tins, line with the pastry by pressing small walnut-sized balls of pastry into each hole (you should get about 18). Spoon the mincemeat equally into the pies.
3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies can be frozen at this point for up to 1 month).
4. Beat your egg and brush the tops of the pies. Bake for 20 minutes until golden.
5. Once baked, leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Happy Halloween!

Halloween Pumpkin

Since it’s Halloween tomorrow, we thought we would do a pumpkin-related blog post. We’ve found a couple of great recipes to get rid of all those leftovers, so we hope you enjoy! x

Pumpkin Pie

For the pastry

• Sweet short crust pastry case (or, if you feel confident, make your own)

For the filling

• 450 g prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
• 2 large eggs plus 1 yolk
• 75g soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 275 ml double cream

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then, lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (store loosely covered in foil in the fridge) with créme fraïche.

Pumpkin Cake

Ingredients

For the cake

• 300g self-raising flour
• 300g light muscovado sugar
• 3 tsp mixed spice
• 2 tsp bicarbonate of soda
• 175g sultanas
• ½ tsp salt
• 4 eggs, beaten
• 200g butter, melted
• zest 1 orange
• 1 tbsp orange juice
• 500g (peeled weight) pumpkin or butternut squash flesh, grated

For drenching and frosting

• 200g pack soft cheese
• 85g butter, softened
• 100g icing sugar, sifted
• zest 1 orange and juice of half

Method

1. Heat oven to 180C/350F/Gas 4. Butter and line a 30 x 20cm baking tin.
2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
3. Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients until combined.
4. Stir in the pumpkin andour the batter into the tin. Bake for 30 mins, or until golden and springy to the touch.
5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy, then set aside in the fridge.
6. When the cake is done, leave it in the tin for 5 minutes, before turning onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
7. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake.

Enjoy! x