Wednesday, September 30, 2015

Pumpkin-Raisin Tea-bread (Or Muffins)

I love pumpkin and I have finally got my hubby to decide its not so bad after all, especially when it is roasted.
How ever if you grow pumpkins, (which we often do, by accident you know ... the seeds just sprout from the compost or an old hen run) what do you do with all that pumpkin once you have cut into it?

As long as you take the seeds out you can store it in an airtight container in the fridge for quite a while. You can also de-seed it (making sure you have scraped out all the soft stringy center) and then if you cut it into serve-size pieces, you can freeze it without having to blanch it. Great for just grabbing a few and throwing them into the roasting pan with other roast veges and they only take about half an hour.

Another way is to use some in baking.

You first need to make some pumpkin puree. I just simply bake it in the oven in large hunks that have been de-seeded but not even peeled while cooking something else. (like a roast or casserole in a separate pan.)
Once cooled you peel the skin off and then can either puree it straight away or store it in the fridge for a few days.
I then puree it in my kitchen whiz (food processor).
You can use it for baking or either freeze it or store in the fridge for a few more days until you are ready to bake. In airtight containers.

This recipe can be made as a tea-bread or muffins and is lovely and moist.

1 cup caster sugar
125gr butter
2 large eggs
1 cup (250gr) cooked, pureed pumpkin (about 400gr raw)
Grated rind of 2 oranges
1 tsp vanilla essence
⅓ cup (60gr) raisins
1 ½ cups flour
1 tsp baking soda
1 tsp ground ginger
½ tsp ground nutmeg

Preheat oven to 180°C and grease and line a 23 x 12 cm loaf tin.
In a large mixing bowl, beat together the sugar and butter until light and creamy.
Beat in the eggs one at a time and then gently beat in the pumpkin puree, orange rind and vanilla essence until just combined.
Sift together the flour, baking soda, ginger and nutmeg and fold in with a wooden spoon (do not beat).
Gently stir in the raisins.
Spoon mixture into the prepared tin and level the top.
Bake for I hour until golden on top and a skewer inserted into the center of the loaf comes out clean.
Transfer the tin to a wire rack to cool for 5 minutes before turning out on the rack to cool completely.

This mixture can be made into muffins…

Preheat the oven to 200 °C
Grease or line with paper cases, a twelve hole muffin tin.
In a large mixing bowl mix the sugar, flour, baking soda, ginger, nutmeg, grated rind and raisins together.
In a separate container melt the butter and beat in the eggs.
Then using a folk, beat in the pumpkin puree and vanilla essence.
Fold wet mixture into dry ingredients until a lumpy texture (Do not over mix)
Spoon mixture into the muffin tins/cases.
Bake for 15 mins or until golden and cooked through.

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