Comfort Food

Pumpkin and Raisin Loaf Cake

/ Claire / Leave a comment

This spiced pumpkin cake is very easy to make, incredibly moist and full of plump raisins.  The glaze is made with dark brown sugar and pecans and has a flavor like bonfire toffee.  Just the thing on a cold autumn night.

pumpkin loaf

Cake:
A little butter for greasing the tin
2 cups plain/all-purpose flour
¾ cup dark brown sugar
¾ cup caster sugar
1 cup sour cream
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup pecans – roughly chopped
½ cup raisins

Glaze:
2oz butter
¼ cup dark brown/molasses sugar
2 tbs milk
½ tsp vanilla extract
½ cup icing/powdered sugar
¼ cup Pecans – roughly chopped

pumpkin loaf indoor

Method:
Pre-heat the oven to 190°C/375°F and grease and line a 2lb loaf tin with baking parchment

Mix together the flour, baking powder, soda, spice, and salt.

In a stand mixer, fitted with the paddle attachment, beat the sugar, oil and eggs until light and airy and then add the sour cream and pumpkin. Beat until smooth.

On low speed, slowly add the flour mixture to the wet ingredients until just incorporated. Stir in the raisins.

Pour the mixture into the prepared loaf tin and bake for around 50 minutes or until a toothpick comes out clean.

pumpkin loaf1

Leave to cool in the tin for 10 minutes to cool and settle, before placing on a cooling rack. You can glaze when still a little warm, but not hot as it will just run off.

When the cake has cooled enough, prepare the glaze.

pumpkin loaf2

Place all the ingredients, except the pecans in a saucepan and stir over a medium heat until it comes up to a boil. Whisk together for a couple of minutes until smooth and thickened. Finish by adding the pecans.

This dark and bubbling glaze will be phenomenally hot, so allow it to cool for a few moments before pouring over the cake.

pumpkin loaf slice

Enjoy with a hot chocolate or good hot coffee.

Baked Pumpkin French Toast

/ Claire / Leave a comment

This is full of warm autumnal spices, brown sugar and pumpkin. The inside is soft, fluffy and smooth – all topped with a crisp, brown sugar and pecan streusel.

Pumpkin bake2

I think this is the perfect weekend breakfast or brunch dish to make you feel warm and cozy on a chilly autumn day with the family.

It’s super easy to prepare and is actually better if it is prepared the night before you want to bake it. Just whisk the custard ingredients together, pour over the bread cubes and refrigerate. The streusel topping should be scattered over the casserole just before baking.

Pumpkin bake1

Ingredients:
Butter for greasing the dish
1 large loaf of brioche or challah, cut into cubes
8 large eggs
1 ½ cup/360ml of whole milk
1 ½ cup/360ml of double/heavy cream
Zest of one orange
1tbs vanilla extract
½ cup brown sugar – lightly packed
1 cup unsweetened pumpkin puree (about half a can)
2tsp pumpkin pie spice
1tsp cinnamon
½ cup raisins
Pinch of salt

Streusel topping:
2/3 cups/80g plain/all-purpose flour
2/3 cup packed soft brown sugar
Small handful of pecans, roughly broken into pieces
1tsp cinnamon
113g/4oz/1 stick of cold butter cut into dice

Warm maple syrup for serving

Method:
Butter the casserole dish

Streusel:
Mix the flour, sugar and cinnamon together in a stand mixer with the paddle attachment fitted. Add the butter and mix until the topping resembles rough breadcrumbs. Stir in the pecans and set aside. This step can easily be done by hand by rubbing in the butter. Set aside while you make the pumpkin custard.

Pumpkin bake3.5

Method:
In a large bowl, whisk together the eggs, milk, cream, pumpkin, vanilla, spices, zest and sugar in a large bowl until fully incorporated and smooth.

Pile the bread cubes into the casserole dish, scattering a few raisins throughout. Pour over the custard, making sure all the cubes are soaked. Cover and refrigerate for a couple of hours, or overnight if this going to be baked for breakfast.

When you are ready to bake the casserole, pre-heat the oven to 180°C/360°F and scatter over the streusel. Cover with foil and bake for 45 minutes. Remove the foil and then bake for a further 30 minutes or until the custard is set and the top is crunchy, browned and caramelised.

Pumpkin bake4

Serve hot with warmed maple syrup and good hot coffee for a perfect Autumnal weekend or holiday breakfast.

Roasted Autumn Vegetable Plait

/ Claire / Leave a comment

Now we are into September, I think we can officially break out the Autumn recipes. While it might not be time for scarves, gloves and thick coats, I am definitely thinking of all things Fall.

With cooler temperatures and squashes and pumpkins arriving into the shops, my thoughts turn to roasts, soups, stews and casseroles. One of my favourite ways of cooking vegetables is to roast them and with a little olive oil, salt and pepper, autumn and winter vegetables really taste at their very best.

Kale

This vegetable plait consists of roasted seasonal vegetables, deep green Cavolo Nero, together with fragrant, woody herbs, chestnuts and blue cheese. They all go exceptionally well together and form a perfect vegetarian dinner dish. It’s also really good served cold the next day with salad, or in a lunchbox.

Autumn veg plait

Ingredients:
1 small Acorn or Queen squash, or a small butternut squash, washed, peeled and cut into bite sized chunks
2 small red onions, halved and sliced
Small bunch of Cavolo Nero, washed, ribs removed and roughly torn up
Small bunch of Sage, rolled and cut into very fine strips
1 tbs Thyme leaves, chopped
200g Blue cheese like Stilton, rind removed and broken into fairly large crumbles
1 Pack of vacuum packed chestnuts, broken up a little
Puff pastry – either home-made or shop bought and rolled into a rectangle (approx 35cmx23cm)
Olive oil
Butter
Salt and freshly ground black pepper
1 Egg and a little milk for brushing

Method:
Pre-heat the oven to 200°C

Rub the squash with 1tbs of olive oil, 1tsp salt and ½tsp pepper and place on a baking tray and roast until tender and just catching at the edges. This will take around 30 minutes. When ready, allow to cool.

While the squash is roasting, gently sauté the onions in a small knob of butter, a little oil and a pinch of salt and pepper. Cook until softened, translucent and golden. Remove from the pan and allow to cool. In the same pan, add a little more butter, the kale and a tbs of water. Stir around until it has wilted a little.

Place the puff pastry onto a lined baking sheet and cut thick strips around the edge, leaving a centre rectangle intact.

Autumn veg plait1

Gently, mix together the squash, kale, chestnuts, cheese, sage and thyme and place onto the pastry. It should be fairly compact as you are going to wrap the strips of pasty around it to form a parcel.

Brush the strips with a little of the egg wash and fold over the ends first and then alternate side strips until the filling is encased. Cover with cling film and chill for an hour or overnight if you are making ahead.

Autumn veg plait slice

When you are ready to bake, brush the egg wash all over the pastry and bake for 30 to 40 minutes until the pastry is golden brown.

Autumn veg slice

Bring on Autumn, I love it!