Autumnal Eve's Pudding with Spiced Toffee Sauce 

I can hardly believe almost six months have passed since my last post. Summer came and went in a whirl and here we are enjoying some of the best autumn weather we’ve had for a few years. Crisp mornings, crunchy leaves underfoot and that rich, low sunshine we only get this time off year. Perfect for hearty warming comfort food and this twist on Eve’s pudding certainly fits the bill. A total mash up between three of my favourite flavours, apples, pumpkin spice and toffee, you’ll have to have some pretty impressive willpower to resist seconds of this indulgent treat. 
Ingredients for the pudding:

3 large bramley apples, peeled cored and finely diced 

350g butternut squash, peeled and chopped

150ml vegetable oil

2 large eggs

250g soft light brown sugar

180g self raising flour

1 tsp bi-carb soda

Pumpkin spice mix made by mixing 3 tbsp ground cinnamon, 1 tbsp ground ginger, 1 whole grated nutmeg and half a tsp ground cloves. 

For the toffee sauce:

250g butter

250g light brown sugar

400ml double cream 

2tsp pumpkin spice mix

Method:

Put the squash in a bowl with a splash or two of water. Cover with cling film and microwave on high for 5 minutes. 

While it’s cooking grease a large oven safe dish and put the apples in the bottom. Sprinkle with a teaspoon of the spice mix. 

Whisk the eggs and sugar together until they are the same consistency of a thick milkshake. By now the butternut squash should be tender. Put it in a blender with the oil and whizz until you have a smooth puree. I used my nutribullet which works a treat. 

Fold the flour and bi-carb along with 1 rounded tablespoon of the spice mix into the eggy milkshake before gently folding through the butternut puree. 

Pour the mixture on top of the apples and bake at 160oC (fan) for approximately 50 minutes until a skewer comes out of the cake clean.

To make the sauce, melt the butter, sugar and spice mix together until totally combined then pour in the cream stiring constantly. 

Serve with custard and the toffee sauce! Divine! 

Rose hip and Manuka Honey Syrup

Rose hips have long been used as an immune system booster, reportedly containing 50% more vitamin C than oranges. It’s no wonder these shiny little autumnal powerhouses have been made into syrup and gleefully spooned into mouths winter after winter.

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Instead of using just sugar for the syrup I decided to experiment with Manuka honey to really give this syrup a health boosting kick.

Unfortunately, I only had a small amount of rosehips, but that’s part of the fun of foraging I guess, making the most of what the land gives you.

Wash the rose hips and cut in half removing the furry whiskers where the stalk attaches (don’t worry too much if you miss a few as we’ll be straining through a muslin later). Throw them into a saucepan, seeds and all, and cover with boiling water. The exact amount really doesn’t matter too much at this stage. Boil for 15 minutes before breaking them up a bit with a potato masher (obviously do not drain). Once mashed, boil for another 5-10 minutes. Add more water at any time during this process should it be evaporating too quickly.

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After 20/25 minutes line a sieve with a clean tea towel or muslin and drain the mixture. Let it sit there until the pulp is cool enough for you to squeeze the remaining juice out of.

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Now, pour the flavoured water into a measuring jug and take note of how much liquid you’ve got. How much sugar and honey you add depends on how sweet and thick you want the syrup. I ended up with 250ml water and added two tablespoons of sugar and two of honey. I poured the water back into the pan with just the sugar and allowed to come to the boil and reduce. I purposely didn’t add the honey at this stage as I wanted to limit the amount of damage done to the goodness of the honey through the heating process.

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After about ten minutes I added in the two tablespoons of honey and allowed it to melt into the mixture without boiling.

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The result is delicious! I put it in a sterilised jar and will be looking forward to enjoying a teaspoon or two a day be it over yoghurt, in my morning smoothie or simply off the spoon.

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Spiced Elderberry Cordial

We were having a little trundle along a canal tow path this afternoon when we happened upon a cluster of elderflower trees, and the berries were just about ripe.

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After filling a bag up, we headed home where I gave them a good wash and removed the berries from the stalks by running a fork though them (think brushing knotty hair with a comb!).

I’d thought about doing a flavoured gin with the berries, but alas, didn’t have enough gin in, and didn’t fancy heading out to the shops, so I found a basic recipe for cordial online, but changed it up a bit. This cordial really is a taste of Autumn with its warming spice and rich flavour.

After washing the berries and removing them from the stalks, put them in a saucepan and cover them with water. Quantity really doesn’t matter here, just put enough water in to cover them. Add in a couple of cinnamon sticks, star anise, a few cloves and the rind of a lemon and boil, stiring occasionally, for twenty minutes.

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When the twenty minutes is up, strain the mixture through a muslin lined sieve into a jug. Squeeze the muslin to get as much juice out of the berries as possible, before discarding.

Make a note of the quantity of juice before pouring from the jug into a clean pan. Add in an equal quantity of sugar, I used half caster and half demerara, and the juice of one lemon.  Let it boil for about 15 minutes, stiring occasionally until all the sugar has dissolved and the cordial is syrupy. Decant into a sterilised bottle and leave to cool before storing in the fridge.

This is delicious served warm, or cold over ice with sparkling water or lemonade. It’s also delicious added to a G&T or martini.

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