Prep
40 minsBake
1hrServes
6Difficulty
Medium About
With creamy pumpkin pie filling and spooky in a cute way crust, this American classic will be a hit at any Halloween party.
For the Pumpkin
Start by peeling and seeding your pumpkin, then cut it into evenly sized cubes. Place the pumpkin cubes in a steamer for 10 mins. If not cooked through, steam for a further 5 minutes. Mash and set aside to cool.
Alternatively, you can use your microwave! Simply cut the pumpkin in half (no need to peel it or remove the seeds) and place it cut-side up in the microwave for 20 min. Check the flesh is soft by poking it with a fork and keep cooking if needed. Scoop the flesh into a bowl, then mash and leave to cool.
If pumpkin is not for you, you can also use the same method for butternut squash or Kabocha squash.
For the Pastry
To make the pastry, put the flour and salt into a large bowl then using your fingers rub in the butter until crumbly.
Add water and mix to form a soft dough.
Divide the dough into 2 parts so that 1 part is slightly larger than the other.
Shape each part into a disc, wrap into cling film and refrigerate for 30 minutes.
Roll out the bigger part of the pastry to about 0.3-0.5cm thick and line a 20cm round pie dish.
Preheat the oven to 180C (160C fan, gas mark 4). Line the pastry case with parchment paper and fill with baking beans.
Bake for 10 minutes, then remove the beans and the paper and bake for 5 more minutes. Allow to cool.
For the Filling
To make the filling, in a large bowl mix the beaten eggs and pumpkin pure. Stir in the double cream.
In a separate small bowl, combine the sugars and spices, then add them to the pumpkin mixture and stir well until smooth.
Now roll out the remaining smaller part of the pastry to about 0.3-0.5cm thick and cut out the Halloween shapes for the decorative edges if desired.
Pour the pie filling into a pastry case and decorate the edges with the prepared cut-outs. You can also put some Halloween cut-outs on the top of the pie filling at this stage, but do it slowly and carefully so they don't sink.
Bake for 15 minutes then loosely cover with foil and continue baking for 25-30 minutes. The foil will prevent the edges from burning.
The pie is done when the filling around the edges gets firmer, but the middle still jiggles a bit.
Ingredients – 4 items
1
For the Pastry
Plain flour
Pinch of salt
Butter
Cold, unsalted
Water
cold
For the Filling
Pumpkin puree
Large eggs
Double cream
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Tate & Lyle Fairtrade Light Brown Soft Sugar
Cinnamon
Ground ginger
Nutmeg
Salt
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This is why you need a blowtorch!
A sprinkle of Tate & Lyle Sugar and a blast of heat brings sweet caramelisation every time, giving tarts and cheesecakes a crispy, sweet brulée topping.
No blowtorch? Then just throw your bakes under the grill for a few minutes!
Link in bio.
Don`t let these clean-cut photos fool you - @homemade_morgan doesn`t do simple cakes!
Made with custard power for a unique texture and flavour, this cake is filled with homemade rhubarb jam and ginger Swiss meringue buttercream.
A clever twist for classic flavours!
Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone!
There`s no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.
However, if you want to add lemon curd... we won`t judge!:
Ingredients
40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice
Glaze
5 tbsp Tate & Lyle Icing Sugar
2/3 tsp lemon Juice.
Zest of 1 lemon.
Method
1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack.
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia!
A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!)
If you`ve not made one before, we suggest you rectify it ASAP!:
Ingredients
Pastry
3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds
Custard Filling.
140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf
Method.
Heat the oven to 200c/180fan/Gas6.
Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat.
Bake for 30/35 minutes until a crispy golden brown.
Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.
Put the gelatine in a bowl of cold water to soften.
Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and gelatine form the water and whisk into the custard and heat for a further minute.
Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.
Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.
Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
Your shortcut to a sweet and satisfying caramel latte!
With some Tate & Lyle Caramel Barista Syrup in hand, we promise you can rival the highest quality coffee shops...
Most people`s favourite season is summer... but ours is definitely rhubarb season!
Never sweeter than now, we don`t even need to bake with it. We`d be happy just dipping it in some Tate & Lyle Sugar!
That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
Another tea break taken care of!
Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.
And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that`s lighter in calories as well as on your pursestrings!
Here`s what she had to say:
"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).
I have tried sweeteners before in the past but didn’t stick with it.
However, after trying these sweeteners that I was kindly gifted I definitely will make an effort to use these a lot more.
Can anyone guess what this brand-new scone recipe is?
CLUE: It`s not savoury!
Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...
This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
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