October 2015 archive

Christmas Traybakes Online Orders

Do you fancy a change from mince pies this Christmas?

If you’re attending or organising a party, family gathering, office party, a meeting or if you just fancy a treat why not try a traybake! We have some exciting new recipes for Christmas which are now available to order and I will also have some at the next Thrapston Farmers Market on 7th November. They are all freshly baked to order and we offer free delivery within a 20 mile radius of Thrapston, Northamptonshire.

Orange Biscuit Brownies
Biscuit base, homemade orange curd in the centre topped with a dark chocolate brownie.
£12 for 12 slices or 14 bars
 
White Chocolate & Cranberry Biscuit Blondies
Chocolate biscuit base topped with a white chocolate & cranberry blondie and white chocolate drizzle.
£12 for 12 slices or 14 bars
 
Cranberry Brownies
Dark chocolate brownie with soft dried cranberries.
£12 for 12 slices or 14 bars
 
Fresh Cranberry Oaty Slices
A buttery oaty bake with a layer of fresh cranberry compote through the centre.
£10 for 12 slices or 14 bars
 
Mincemeat Oaty Slices
A buttery oaty bake with a layer of homemade mincemeat through the centre.
£10 for 12 slices or 14 bars
 
Mincemeat Flapjack
Gluten free oaty flapjacks with homemade mincemeat
£11 for 12 slices or 14 bars
 
Chocolate biscuit white chocolate blondie

Chocolate biscuit white chocolate blondie

Mincemeat oaty slices

Mincemeat oaty slices

Orange biscuit brownie

Orange biscuit brownie

Dark chocolate brownie

Dark chocolate brownie

Spicy Pumpkin & Pecan Pie

Spicy Pumpkin & Pecan Pie

Spicy Pumpkin & Pecan Pie

Spicy Pumpkin & Pecan Pie

You will need:

750g pumpkin, cut into chunks
350g homemade sweet pastry or 1 packet of shop bought
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
2 tbsp maple syrup
125g light brown sugar
2 eggs, beaten
25g butter, melted
1 x 175g tin of evaporated milk
30g pecan nuts, chopped

Method:
You will need a 22cm loose bottomed flan tin. Pre-heat the oven to 180C/fan 170C/gas mark 4.
On a lightly floured surface, roll out the pastry until it is big enough to line the baking tin with some overlap, approx. the thickness of a pound coin. Line the tin with the pastry ensuring it is right up to the edges and prick the pastry all over the base with a fork. Place some grease proof paper over the pastry and add some baking beans. Bake in the oven for 20 minutes then remove the grease proof paper and beans before baking for another 5 to 10 minutes until golden. Leave to cool and then trim the edges of the pastry from the tin, so you have a neat pastry case.
Alternatively, blitz 300g biscuits in a food processor until they resemble fine breadcrumbs, and mix with 125g melted butter. Press the biscuit mix into the tin and the sides (using the bottom of a glass is good for this, pressing the bottom and up to the sides) and bake in the oven for 10 minutes then leave to cool.
Place the pumpkin chunks on a baking tray, add the cinnamon, ginger, nutmeg, maple syrup and mix together so the pumpkin is well covered with the mix. Cover with foil and bake in the oven for 25 – 30 minutes until the pumpkin is cooked through and tender. Place the pumpkin in a food processor or blender and blitz until smooth. Pass the puree through a sieve for extra silky smoothness. Place the puree in a bowl and leave to cool. Place the sugar in a separate larger bowl (you can add more spice at this stage for extra spiciness) and mix in the eggs, butter and evaporated milk. Add the cooled puree and stir until you have a smooth mixture. Pour the mix into the pastry case or biscuit case and sprinkle the pecan nuts over the top. Bake in the oven for 10 minutes then turn the oven down to 150C for a further 25 – 30 minutes until the pumpkin mixture is just set. Leave to cool before removing from the tin and then enjoy on its own, with cream, yoghurt or more evaporated milk!