Tag Archives: england

Lemon Bundt

As the sun in London still fails to appear, and everyone holds their breath for it to come along just in time for the Olympics, as they did for the jubilee (I was standing in the rain by the side of the river getting soaked and failing to catch a glimpse of the queen), what better for the grey clouds than a nice cup of tea and a slice of lemon cake ^^ A simple easy recipe, and what’s best it keeps for awhile as the syrup keeps it moist, perfect to take to work and have a slice with tea for an afternoon break.
Whats in it:
4 eggs, All these to the same weight as the eggs (still in shell)  Self raising flour, Demerara sugar , butter. 2 large unwaxed lemons,
Syrup: 50ml water, 4 tablespoons of sugar, 1/2 lemon juice and rind
What to do: Cream butter and sugar, crack in eggs and mix well. Sift the flour in and mix. Add lemon juice and rinds of 2 lemons, whip up well, trying to capture the air. Add to bundt tin evenly and bake at gas mark 5 for 40 mins. Once done and golden, take out and cool in tin. Whilst cooling make syrup, add all ingredients and  boil for 5 mins, cool until thickens, pour over turned out cake.
Enjoy.

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An Autumn Walk

Today me, my younger brother and the dog went for a walk as the weather was nice.

SDC11146-polaSDC11149-polaSDC11147-polaSDC11168-polaMy favourite time of year \(^o^)/

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Pumpkin Pie (Gretchen Inspired)

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While I was living in South Korea I made many American friends who were living there. One of them was Gretchen, I remember around American Thanksgiving time she told me how amazing Pumpkin Pie was and it was a shame she could not make any because people in Korea rarely have ovens. So Gretchen and I hopped on a train for two hours in search for the mythic pie, but atlas we never found. So now I am back in England and that time of year has come around again so I have decided in honour of my friend to have a go at making Pumpkin Pie…. here goes lol

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First I decided to use a real pumpkin and not the canned kind. Unfortunately I could only get the Halloween kind, which is o.k just make sure you get as much water out of the pumpkin as possible (I will explain later). First I chopped the pumpkin in half and took out all the seeds and stringy bits. Then chop up into smaller slices and steam, it probably will take around 10-20 mins but you know when it is done because the pumpkin with be bright orange and the skin will just slid off the flesh.. yum! Now when that was all nice and soft, to take out all the water I took the flesh and put it in a cloth and made a bundle and squeezed all the excess water out. Finally put in a blender and blitz until smooth, then refrigerator-ate.

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Now I prepared the pie base, a nice simple recipe of short-crust pastry which I then baked blind  in the oven for 20 min and left to cool.

Once the pumpkin mixture was cool I transferred it to a sieve over a pan and left for 1 hour to just to eliminate anymore pesky water, because you don’t want a soggy bottom for your pie!

The filling:

5 eggs, 1tsp ground ginger, 1tsp Ground Allspice, 1.5tsp Cinnamon Power, 3 drops of Vanilla Essences, 300ml of Evaporated milk, 1 cup of golden caster sugar and 3 cups of Pumpkin.

Mix these all up well and pour into you prepared pastry case and pop in a preheated oven at 210C for 15mins and then 175C for 40-60mins.

Cool and then eat ! Yum! Thanks Gretchen for inspiring me to make an unusual dish for an English Guy.

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