|
|
Post by cadeby on Oct 13, 2011 17:55:35 GMT -1
Yum yum. Sounds lovely. Will definitely give this a go. Thanks Penny  Can I freeze it with coconut milk in it? ....Can't you tell I'm out of my comfort zone  |
|
|
|
Post by DalesLady on Oct 13, 2011 22:30:28 GMT -1
It freezes beautifully Helen. I always do it in a big batch and freeze some.  |
|
|
|
Post by merlinalison on Oct 15, 2011 16:53:52 GMT -1
Not soup, but Hugh F-W did really good cake recipe (dead easy too :-) though I didn't bother with the drizzle bit - it was lovely without)
Butternut squash and honey drizzle cake
A really moist and fragrant spice cake. It keeps quite well in an airtight tin for several days. Makes one loaf.
180g wholemeal self-raising flour
1 tsp baking powder
90g golden caster sugar
90g light muscovado sugar
½ tsp cinnamon
Nutmeg
1 pinch ground cloves
Finely grated zest of 1 orange
180g butter, melted and cooled slightly
2 eggs, lightly beaten
300g butternut squash, peeled, deseeded and grated
70g walnuts, roughly chopped
45g sultanas
2 tbsp runny honey
5 tbsp orange juice
1 tbsp lemon juice
Preheat the oven to 180C/350F/ gas mark 4. Grease and line a 900g loaf tin. In a bowl, whisk the flour, baking powder, sugar, cinnamon, nutmeg, cloves and orange zest. Beat in the butter and eggs until smooth. Fold in the squash, nuts and sultanas, pour into the tin and smooth with a spatula. Bake for 50-55 minutes, until a skewer comes out clean.
While the cake is cooking, heat the honey and citrus juices in a small pan, simmering for a few minutes until thickened slightly. Remove the tin from the oven and place on a wire rack. Pour over the honey and orange juice, and leave to cool completely.
|
|
|
|
Post by SuzieP on Oct 15, 2011 18:04:16 GMT -1
That sounds absolutely scrummy! I'm going to give that one a go - thanks Alison.
|
|
|
|
Post by DalesLady on Oct 17, 2011 8:55:56 GMT -1
Me too!
may even grown butternuts myself next year!
|
|
