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| Recipe: For the filling: For a 9"/25cm blind-baked pastry case; the ingredients of the filling are 8oz/225g cooked pumpkin, 5 fluid ounces/150ml double cream, 4 oz/100gm golden syrup, 2oz/50g light muscovado sugar, salt to taste, pinch of ground cloves, quarter teaspoon of ground nutmeg, half teaspoon of ground cinnamon, 3 eggs beaten, 2 tablespoons of brandy. Method: Put all the filling ingredients into a bowl and beat them together well. Pour the filling into the pastry case. Bake at gas mark 4/180C/350F for 25-30 minutes until set. Leave to cool before serving. Serves 8. |