Baking Day

Well today's weather has been a bit miserable, woke up to wind and dark clouds looming bringing the promise of rain.

The workers came to get on with the roof but due to the wind it's far too dangerous to be up there. They've done a couple of hours of clean up work but had to finish at lunchtime due to the rain arriving....and boy is it coming down! At least the under felt membrane is keeping the rain out of the house for now.

I've pottered about this morning, collecting walnuts and apples blown from the trees. Apples for the horses and donkey who are stuck in (they hate the wind). Walnuts to be kept for later although I have used some in a recipe I'm trying out. I've also collected a load of firewood in case tonight is cold and picked some green tomatoes for another recipe I'm going to try at tea time. Oh and potted up some plants to move them indoors for the winter.

Must point out that I hate food waste of any kind. At least the pig eats a fair bit of our leftovers if I can't find anything to do with them. I've been busy lately making various chutneys and jams to make use of some of the seasonal produce. Our freezer is jam packed with bags of tomato puree, garlic puree, pumpkin, other veg prepped for soups and stewed fruit.

I'm not a fantastic cook, but have been trying new things lately and I'm enjoying it. We have an old copy of Mrs Beeton's cookery book which has now been named "The Bible" in our house. Never thought a 107 year old book would come in so handy!

Today's recipe I'm trying out is something I found on the internet on www.cooks.com

Here it is, I'll let you know later if it's any good!

Pumpkin Gingerbread

2 cups sugar
1/2 cup butter
3 large eggs
1 1/2 cups cooked, pureed pumpkin
1/2 cup water
2 1/2 cups sifted flour
1.2 tsp baking powder
1/2 tbsp baking soda
1/4  tsp cloves
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup chopped nuts
1/2 cup chopped raisins (optional) 

Preheat oven to 350 Degrees F. Cream together sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
Squeeze excess moisture from pumpkin. Stir in pumpkin and water and mix well.
Whisk together dry ingredients and gently fold them into the liquid ingredients.
Mix only until dry ingredients are moistened. Stir in nuts and raisins.
Pour into a large loaf pan that has been well greased with shortening.
Bake for about 1 hour or until a cake tester inserted in the centre comes out clean.

This recipe may be doubled and baked in 3 large loaf pans.


Pumpkin gingerbread freezes well for 3-4 months if tightly wrapped.
Submitted by CM