The season to indulge is upon us. Let’s start with a scrumptious pumpkin cake drizzled with melted chocolate. We have also put some dairy-free vegan alternative ingredients in the recipe for our vegan friends and family.
350g Sweet Shortcrust Chocolate Pastry
140g Caster Sugar
½ Tsp Salt
½ Tsp Fresh Nutmeg, (grated)
1 Tsp Cinnamon
2 Eggs, (beaten) *remove the eggs and add 200 ml of sunflower oil for a dairy-free, vegan alternative)
25g Butter, (melted) *replace with almond butter for a dairy free, vegan alternative
175ml Milk *replace with soya, coconut or rice milk for a dairy-free, vegan alternative
1 Tbsp Icing Sugar
200g Dark Chocolate (melted)
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and bake for 15 mins. Remove the paper and cook for a further 10 mins until the base is golden brown and has a biscuit texture. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Drizzle melted chocolate on top when ready to serve. Serve chilled.