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A slice of classic pumpkin pie and ice cream

Classic Pumpkin Pie Recipe

Prep

1 HR

Bake

More than 1 hour

Serves

8

Difficulty

Easy
A slice of classic pumpkin pie and ice cream

About

A sumptuous, dinner party winner! This deliciously spiced classic pumpkin pie is perfect for a cosy, Autumn evening.

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Instructions
Ingredients
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How to make a Classic Pumpkin Pie

Step 1

Preheat the oven to 190°C/ 370°F/Gas Mark 5 and grease a pie dish.

Step 2

Place the pieces of pumpkin on a large sheet of tin foil and sprinkle over the Tate & Lyle Dark Brown Sugar. Scrunch up the top of the foil to make a parcel. Use a fork to put a few holes in the top, then place in the oven for one hour. Remove from the foil and allow to cool.

Step 3

Roll out the pastry to a size slightly larger than the pie dish. Brush the rim of the pie dish with egg glaze, then line the tin with pastry. Trim off and discard any excess pastry. Chill in the fridge for 15 minutes or so.

Step 4

Meanwhile, place the Tate & Lyle Light Brown Sugar cooked pumpkin, spices, eggs and condensed milk in a processor or blender and whizz until completely smooth. Pour into the pastry case.

Step 5

Bake in the same temperature oven for 10 minutes, then reduce the heat to 180°C/360°F/Gas Mark 4 and bake for another 30 minutes. Serve warm or cold with cream or ice cream and refrigerate for 15 minutes.

Ingredients – 10 items

Serving

1

Pumpkin

350 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

1 tbsp

Block of shortcrust pastry

1
Eggs

Large eggs

2
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

50 g
Cinnamon

Ground Cinnamon

1 tsp
Ginger-Ground

Ground ginger

Pinch

Ground allspice

Pinch
Buttermilk

Condensed milk

207 g
ice-cream

Ice cream

1 scoop

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Cool on a cooling rack.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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4 Spring onions, finely sliced

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2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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