Lolly Cake

lolly cake slices new zealand recipe ideal for kids no baking required

The ingredients and recipe for this cake came in one of the most amazing Christmas presents ever – a baking package all the way from my brother and sister-in-law in New Zealand! You may remember a couple of years ago now, my post on Cakes with the Kiwis, when we were lucky enough over travelling round for a couple of weeks. Of course lolly cake featured – and they were so amazing to remember how much I loved it and send me the kit over.

lolly cake ingredients christmas gift from new zealand

The name might be a bit confusing to UK readers – it doesn’t have anything to do with lollipops on sticks, or even ice lollies. Over on the other side of the world, ‘lolly’ is the kiwi word for sweets, much as the US call it candy. The lollies in question, the main part of the cake, are these Eskimos.

pascall eskimo sweets lolly from new zealand

They’re not readily available in the UK, I understand there is a similar version called Fruit Puffs, also not available here! The closest thing I would describe them too are foam fruits – you know the pink shrimps, yellow bananas etc? I’ll be sure to try a version with these soon and post the results, watch this space.

eskimo lollies lolly sweets foam brightly coloured kiwi

Once you’ve got hold of the sweets, the most difficult bit is out of the way! Other ingredients are simply crushed biscuits, melted butter, condensed milk, and a little desiccated coconut to roll on the edges. This would be a great recipe to make with kids – supervising the lolly cutting of course, the rest is all hands-on stickiness with no baking required.

The original recipe (as sent to me) can be found on the Griffin’s website. They make an amazing malt biscuit which adds that certain something to the cake. I’m hoping the same effect can be made with a malted milk biscuit or similar over here when I attempt a UK version….

The  cake is made as simply as crushing the biscuits, cutting up the lollies, then mixing with condensed milk and butter.

The mixture needs to be rolled into a log shape and chilled for several hours before I eating, which was a bit sticky to start with but made infinitely easier using a big sheet of greaseproof paper.

lolly cake rolling tips with greaseproof paper

Likewise, to coat the edges in coconut, another roll around in the greaseproof paper saved my kitchen from an otherwise nutty mess!

lolly cake being rolled in desiccated coconut new zealand recipe

Once chilled the log is inconspicuously ordinary as a cake…

finished lolly cake log covered in desiccated coconut ready to eat

… until you cut in and reveal the amazing brightly coloured lollies!

This is one seriously addictive cake, I just cannot describe. The malty warmth of the biscuits melts into the creamy condensed milk, and the lollies come through with a squishy tangy marshmallow like texture. Sooo good!

lolly cake slices biscuit eskimo lollies condensed milk and coconut brightly coloured sweets

Unsurprisingly this batch didn’t last long at all in our house, and hence the hunt begins to track down an Eskimo lolly alternative in the UK. More here as it happens!

lolly cake slices brightly coloured pieces of marshmallow sweet in biscuit mixture

Baby Shower Cupcakes

baby shower cupcakes bottle teddy footbrints pram duck toy dummy pacifier handmade gift ideas

I’m going to come right out and say it. This is one of my proudest makes to date. I am SO pleased with how the fondant toppers turned out for these cupcakes – and so they should, god only knows how many hours they took!

This was my first ever baby shower, and I was so pleased to be able to make some cupcakes for the lovely mother-to-be. She and the rest of the party were delighted, as was I when they went down a treat.

The base was a light lemon cupcake, with whipped lemon buttercream, but of course the pièce de résistance are the fondant baby-themed toppers. You may guess from the colour palette that it’s a boy!

18 baby shower cupcakes party ready handmade fondant sugarpaste toppers toys blue and green

All the toppers are hand-made of course. Although one of the party asked if I’d bought them – what a compliment! I tend to get an idea for my projects then spend a bit of time on google looking at images for further inspiration and to figure out how I’m going to make the idea a reality. That was exactly the case with these – I sat with google image search open on my iPad with all my fondant and tools in front on the table, colouring and shaping the pieces and fixing together with a little edible glue.

I had 18 cupcakes in total, so decided to make 3 of each of 6 different varieties of topper.

First up – and probably taking the longest to make, smiley happy teddy bears.

handmade fondant teddy bears smiley happy for baby shower cupcakes

Teeny tiny baby footprints – blue for a boy, of course.

blue footprint pairs made from fondant icing sugarpaste for baby shower cupcakes its a boy baking ideas

Three little ducks; these were great fun to make. Can someone please have a fowl-themed party, so I can do some more?!

three yellow ducks made from fondant for baby shower cupcakes handmade

Baby dummies (pacifiers) – I used a pastel green so the colour palette was not overwhelmingly blue.

fondant dummies dummy pacifiers for baby shower cupcakes green

Teat-topped milk bottles, with hand-painted markers, using a little gel food colour and a very fine brush.

sugarpaste green and white baby bottles baby shower cupcakes

And finally – what every baby needs, a first set of wheels! Turquoise prams complete with little white cushions inside.

baby prams puschairs strollers ideas for handmade baby shower gifts cupcake toppers

The finished set – absolutely love them!

baby shower cupcakes homemade handmade decorations pram duck dummy bottle teddy footprints ideas

And because I’m so pleased with the result – more pictures, just because…

baby shower cupcakes with handmade toppers bottle duck blue boy footprints baby shower cupcakes pram teddy bear dummy pacifier handmade giftsbaby showe cupcakes different themed toppers baby shower cupcakes gift ideas unique handmade teddy ducks toys blue and green

I took my Cath Kidston blue floral cake stand to the shower – a perfect display piece for these little babies.

cupcakes for baby shower on cath kidston floral ceramic cake stand

HOW cute are these baby shower napkins?

its a boy footprints cupcake on baby shower napkin party ideas

The only problem I have? That I can’t pick a favourite! What do you think?

baby shower cupcakes handmade sugarpaste toppers

Red Velvet Valentine’s Cake

valentines red velvet bundt cake beetroot and hand decorated chocolate hearts

Continuing in what has become an annual tradition, what would valentine’s day be without a red velvet cake?

This year I decided to mix it up (no pun intended) and try a different recipe – red velvet cake made with… beetroot! The colour is a great natural alternative to the normally used red food colouring, and the texture of the beetroot makes the cake lovely and moist. The recipe I used is this one from All Recipes.

I’ll be honest I’m not a massive beetroot fan, so have never cooked with it before. So I nearly fell at the first hurdle, the ingredients list, of boiled and grated beetroot! A few googles later and I gave it about 20 minutes boiling, before cooling and grating. It was easier than it sounded although a little messy :-)

grating beetroot for red velvet valentines cake

The rest of the recipe was really easy to follow, and filled up by bundt tin perfectly.

Once baked, the cake smelt amazing although I was a little disappointed by the lack of, well, red-ness! Maybe it could have done with less cocoa?

chocolate bundt cake perfectly moulded

But if you can’t paint a cake red on valentine’s day, then when can you? I applied a light glaze all over, using a couple of drops of red food colouring, 2 tablespoons of icing sugar, and enough water to make a light paste. Much more satisfyingly red!

red glazed bundt cake velvet valentines chocolate and vanilla

To ice, there really was no question. Red velvet cake without cream cheese icing is like… valentine’s day without red velvet cake :-)
I made my cream cheese icing thick and plentiful, drizzling it all over the top of the bundt.

cream cheese frosting oozing on red velvet valentines cake

To finish, I used a thin silicon mould to create some hearts out of dark chocolate and red candy melts. These ones were actually Renshaw Colour Melts – I like these ones as they don’t taste as artificial as some of the others.

moulded chocolate hearts red candy colour melts and dark

moulded chocolate hearts on red velvet valentines bundt cake chocolate hearts and cream cheese icing frosting on valentines red velvet beetroot bundt cake

Adorned with hearts – et voila, my red velvet cake masterpiece!

valentines red velvet bundt cake made with beetroot natural colours one of five a day

Happy valentine’s day <3 x

Mocha Meringue Cake

mocha meringue cake gluten free dessert recipe and method brownie cake

A few weeks ago, the lovely ladies at Sugar and Crumbs got in touch to ask if I’d like to try some of their new flavoured icing sugars in my recipe. I’m pretty sure you can guess my answer!

First up is their mochalicious icing sugar, which does exactly what it does on the tin. A chocolate icing sugar with a hint of coffee, not too overpowering and subtle enough to use in a cake.

sugar and crumbs mochalicious flavoured icing sugar review and recipe

My inspiration for the recipe came from this BBC post, and adapted to be both gluten-free and icing sugar friendly! It’s one of those cakes that looks more complicated to make than it is, so is a great showstopper-dessert to serve to friends.

Ingredients

Brownie cake
175g dark chocolate
150g butter
75g mochalicious icing sugar
75g caster sugar
2 large eggs
85g ground almonds

Meringue layers
3 large egg whites
175g mochalicious icing sugar
1/2 teaspoon cream of tartar

To finish
200ml cream, whipped
20g icing sugar
20g cocoa powder
Hot water

Method
– start by greasing and lining 2x 6 inch sandwich tins. They will be baked twice so it’s worth doing this well!
– melt the chocolate and set aside to cool slightly
– beat together the butter, icing and caster and sugars. Add the eggs and almonds and beat again until well combined.
– once the chocolate has cooled to room temperature, fold it into the rest of the mixture
– divide between the two tins, smoothing the top for a flat bake.
– bake at 180 degrees C for 12-15 minutes, until the top is turning crisp, and the middle does not wobble when you move the tin
– set aside to cool while you make the meringue (leave the brownie in the tin, as the meringue will be baked on top of it!)
– whisk the egg whites and cream of tartar to soft peaks (I highly recommend using a stand mixed for this)
– add the icing sugar a spoonful at a time, continuing to whisk after each addition
– continue whisking until the mixture is smooth and glossy, and holds its shape
– spoon on top of the two brownie bases, making one with a smooth top, (so it will hold the top layer), and one with a decorative pattern (to top the cake)
– bake at 150 degrees C for 30 minutes, until the meringue is crispy and starting to brown
– allow to cool completely before carefully removing from the tin
– make the chocolate drizzle for filling and decorating, by mixing the cocoa powder and icing sugar with enough water to make a thick sauce
– layer the cake up when you are nearly ready to serve. Start with the flat-topped brownie/meringue base, then the whipped cream, drizzled with some chocolate sauce, and finally top with the decorative meringue/brownie layer, and finish with a final drizzle of chocolate

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As long as the cream is well-whipped, the cake will hold shape well until you are ready to serve. Don’t leave it too long though – or the cream will start making the meringue soft.

mocha meringue cake layer recipe fresh whipped cream brownie chocolate sauce

I love how the layers came out – wonderfully separate but oh so tasty when combined! layered cake mocha meringue recipe chocolate and coffee brownie layers

The cake is best cut with a large knife and served in thick wedges, too thin and the cream will ooze out from the middle as you slice.

slice of mocha meringue cake chocolate and coffee with cream filling and brownies

Disclaimer: Icing sugar was provided to me by Sugar and Crumbs for the creation of this post. Recipe and reviews are all my own!

Chocolate & Salted Caramel Gingerbread Man Cake

chocolate and salted caramel gingerbread man cake christmas baking ideas kids birthday

Happy New Year! Hope your festive period was as fun-filled as ours… it says something when it’s taken over 2 weeks to upload this post :-)

I was tasked (as per usual!) with providing dessert for a pre-Christmas meal with friends. You may remember last year’s Chocolate Christmas Pudding cake – well this was devoured equally as quickly. It’s not necessarily just a festive recipe either; I’d happily have a big slice of this at any time of the year.

As I was trying to think of what to make, a little lightbulb pinged in the back of my mind – I’d bought this gingerbread man silicon mould about 2 years ago, and as you can see had not yet used it.

gingerbread man cake silicon mould chocolate and salted caramel

I’d decided to try another gluten-free cake, and chocolate seemed like a safer option than a more complicated ginger one. I used this recipe from This Cotswold Girl – adding a couple of teaspoons of ground ginger to live up to the name. The mix was actually a little too much for the mould, so I made a few small muffins as well. You can never have too much chocolate cake!

The cake came out rich and fudgy, I’ll definitely be using this recipe again.

fudgy gluten free chocolate silicon moulded cake in the shape of a gingerbread man person

However the pièce de résistance for me was the amazing (if I may say so myself) salted caramel icing. It did catch a bit in the pan, but I think the caramelised sugar flecks give it an even more authentic gingerbread man look.

 

It’s a thick, fudgy icing that goes amazingly with the chocolate cake. The above recipe gives a very generous quantity, but I didn’t struggle to use it all up!

gingerbread man cake covered in salted caramel icing recipe salted caramel icing recipe use for covering cakes thick ginger coloured christmas

I let the icing set a little, putting the cake in the fridge for half an hour, before finishing with some red and white royal icing decorations – sleeves and a belt:

gingerbread man cake decoration piped armbands and belt red and white christmas baking ideas

And a wonderfully wonky little face! Well, nobody likes their gingerbread men perfect, do they?

gingerbread man cake crooked smiley face red and white piped royal

The finished gingerbread man (or Gingy if you prefer!) – a perfect post dinner treat.

gingerbread man cake chocolate and salted caramel with hand piped royal icing decorations

Chocolate Christmas Pudding Cupcakes

christmas pudding cupcakes easy recipe and method happy holidays

I can’t believe this is my first festive post of the year and we’re only just over a week away from the big day – where does the time go?

These little chocolate cupcakes were baked for a charity cake sale that my local Free Cakes for Kids rep sent over the details for. If there’s one thing guaranteed to get me in the kitchen, then a charity cake sale is just that!

The cupcakes were a rich chocolate base, with added white chocolate chunks and candied orange peel. You could easily vary the recipe and add more dried fruit, nuts, or more chocolate.

white chocolate and candied orange peel mix for christmas pudding chocolate cupcakes

Ingredients (Makes 12 cupcakes)
150g butter
150g sugar
3 medium eggs
100g plain flour
50g cocoa powder
1 1/2 teaspoons baking powder
75g candied orange peel (make your own using the guide here)
100g white chocolate, broken into small chunks

To decorate
150-200g chocolate fondant
2 tablespoons marmalade or apricot jam
100g white fondant
Red, green and black food colouring

Method
- Beat together the butter and sugar until light and fluffy
– Add the eggs and a tablespoon of flour, and beat again
– Sieve in the remaining flour, baking powder and cocoa powder, and add the chocolate and candied peel pieces
– Fold the mixture together with a metal spoon, until all combined
– Spoon into cupcake cases, and bake at 180 degrees C for 14 – 20 minutes, until the cake springs back when pressed lightly with a finger
– Remove from the tin and allow to cool completely before decorating

chocolate and orange cupcakes freshly baked christmas wrappers charity cake sale

To decorate
– Heat the marmalade / apricot jam until runny, and using a pastry brush lightly coat the top of each cake
– Cut circles of chocolate fondant (using a pastry cutter), and place over the top of the cupcake, pressing the sides down
– Cut a second circle, of white fondant, and either freehand (using a knife), or with a way shaped cutter, cut about a third off the circle with a wavy edge, to look like dripping icing. Stick this onto the chocolate fondant using a little dab of water.
– Stick or paint on small circles in a dark colour, to replicate the fruit in the Christmas pudding
– Finish with a green sprig leaf and holly berries – and a little edible glitter if you feel the need!

chocolate fondant covered cupcakes round cutter for christmas puddings christmas pudding base cupcake decorated with fondant icing leaf and berries sprig on christmas pudding cupcake recipe christmas pudding cupcake recipe and method easy to follow make with kids

All packaged up and ready to go. I don’t like Christmas Pudding but could happily devour a big plate of these after dinner!

christmas pudding cupcakes festive baking ideas

Ruby Wedding Cake

john and claire ruby wedding anniversary cake red fondant decorations flowers edible glitter

This weekend just gone, Rob’s parents, John and Claire, had a celebratory lunch for their upcoming ruby wedding anniversary. 40 years – what an achievement!

Claire had asked me months ago to make a cake, and specifically the Tropical Fruit Cake with coconut icing that I made for CCC last Christmas. Coincidentally it was exactly a year since I last made this cake!

I used 1 1/2 times the recipe to make a huge square cake, and a good thick layer of coconut icing, which set in the fridge before I started decorating.

Using red fondant throughout, I personalised the cake with a sparkly name plate, and ‘Ruby Wedding Anniversary’ lettering on the edge of the plate. To finish – some sparkly ruby-red flowers.

ruby wedding anniversary winter christmas tropical fruit cake red floral glitter john and claire name plate personalised ruby wedding anniversary cake red fondant festive flowers on coconut iced cake decorated with edible glitter john and claire ruby wedding anniverary cake tropical fruit christmas cake with coconut icing and red decorations

Rob had mentioned that his parents wanted to give some of the cake to friends who couldn’t be at the lunch – so | made some matching cupcakes to ensure there was plenty to go around. Sticking with the theme, they were a (ruby) red velvet chocolate cake base, topped with a swirl of vanilla butter cream, and coordinating red flowers.

winter floral ruby red flower cupcakes with vanilla icing swirl for wedding anniversary ruby flower cupcake for wedding anniversary party ruby red flower cupcakes with edible glitter vanilla buttercream swirl for wedding anniversary celebration

It was a great lunch and lovely to be able to celebrate with them. Happy Anniversary John & Claire!

Brunch at Bettys

Back in the summer, as part of a hen weekend in the wonderful city of York, 5 lovely ladies and I brunched at Bettys tea rooms and cafe. After spending the previous day at York races, we were very excited to go to one of Yorkshire’s finest and fill up on all the yummy wares we’d heard so much about.

hen party afternoon york races followed by bettys tea

Luckily the great British weather was on our side, and a heavy summer downpour had meant the streets were almost clear, and we only had a short wait for a table. I have it on good authority that the queues often stretch right round the building!

exterior view bettys cafe tea rooms york

Of course this gave us a great excuse to have a peek around the shop and take-away cakes, and my goodness what a selection!

From macarons in all colours and flavours…

brightly coloured macarons at bettys tearooms york pistachio lemon strawberry rose chocolate

… to fresh fruit cakes, tarts and slices…

bettys tea room york window display cakes tarts biscuits strawberry and raspberry summer fresh

… and not to mention these wonderfully cute chocolate bees, ladybirds, and mini pigs.bettys english tea room york cake displays summer bumblebees pigs and ladybirds

And gifts for the baker (or eater!) in your life:

bettys tea room york cake shop gift displays bettys tea room vintage flyer confectioners and caterers

It still being breakfast time, it only seemed right that we start with something a little more savoury though. The summer menu was absolutely full of delights, and so difficult to choose!

bettys cafe tea rooms york summer menu

I eventually settled for a Swiss Breakfast Rosti – and was certainly not disappointed. A giant cheese, cream and potato rosti, topped with bacon, eggs, and mushrooms – it was absolutely delicious.

bettys tea room swiss breakfast rosti brunch and cake review

One of the best things about Bettys for me was the silver service – in every way. From the silver tea pots and fine china, to the immaculately dressed and wonderfully polite hostesses. It was all wonderfully British and very proper!

silver service tea set at bettys tea room york brunch or afternoon

Breakfast washed down with some tea, well, it was now 11am, so… elevenses? We couldn’t come to Bettys and not have cake!

There was so much choice – everything from the shop and more besides. From a fantastic display to the famed cake trolley, we were literally spoilt for choice.

cake and flower display pastries chocolates tarts at bettys tea room cafe york cake trolley at bettys tea room cafe york

And a great selection I think we made:

chocolate bomb engadine torte raspberry white chocolate tart strawberry paris-brest cakes at bettys tea room cafe yrok

I opted for a strawberry Paris-Brest – a wheel-shaped choux pastry filled to the brim with strawberries and cream, and topped with chocolate shavings. Delicious!

strawberry paris-brest pastry cake at bettys tea room york review

Tummies completely full of breakfast and cake – we paid another quick trip to the shop for some souvenirs. What would the boys say if we returned home cake-less!

I went for one of Bettys classics – a Yorkshire Fat Rascal. This little devil is a plump, fruit filled scone, with a cheeky little face made out of almonds and cherries.

yorkshire fat rascal fruit scone at bettys york tea room

And of course I couldn’t resist his younger other – a delicious sounding chocolate and orange rascal.

bettys fat rascal scone packaging review takeaway cake chocolate orange rascal and fat rascal scones from bettys cafe tea room york yorkshire

Stopping for a few more pictures on the way – the queues had already started to build up outside. It’s apparently not unusual for people to queue all the way round the front of the tearoom, for an hour or even more!

bettys cafe tea rooms york outside stained glass window queue at bettys tea rooms in york

When we were there, in mid-July, the Tour de France decorations were still adorning the streets in force. How cute is the bunting made from little yellow, green, and patterned t-shirts?

tour de france jersey bunting in york outside bettys tea room yellow red green striped

And I couldn’t leave without some snaps of the wonderful window displays in Bettys – it truly is a great institution and one I hope to go back to soon!

summer picnic basket cake display gingham at bettys tea room york bakers and confectioners window cake bunting display at bettys tea room york

Halloween Pumpkin Cupcakes

halloween spooky pumpkin face cupcakes decorated

Happy Halloween! This bake is another inspired by my baking calendar (as was my lemon & lavender cake back in the summer). Spiced pumpkin cake with ginger icing? Yes please!

baking calendar cake a month october halloween pumpkin cupcakes recipe inspiration

I altered the recipe a little, to include more pumpkin, no sultanas, and added some cream cheese to the icing. Finished with a glittered pumpkin fondant topper – scary and sweet all at the same time! A slight confession – hopefully you’ll forgive – as these cakes are made with oil rather butter, and mixed rather than creamed and folded, they’re actually more muffins than cupcakes. But they still taste as good!

Ingredients (makes approx. 15 medium muffins)

350g mashed pumpkin
125ml olive oil
150 light muscovado sugar
2 eggs
1 teaspoon vanilla extract
300g plain flour
1 1/2 teaspoons bicarbonate of soda
2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg

Method

– In a large bowl, beat together the pumpkin, oil, sugar, eggs and vanilla
– Sieve in the dry ingredients, and mix until just combined
– Spoon into cupcake / muffin cases, filling to about 2/3
– Bake at 180 degrees for 15 – 20 minutes, until an inserted skewer comes out clean

pumpkin cupcakes easy recipe and method for autumn or halloween baking

Spiced cream cheese icing

50g butter
125g cream cheese
275g icing sugar
1 1/2 teaspoons ginger
Pinch of cinnamon
1/2 teaspoon vanilla essence

– Mix together the butter and cream cheese until smooth
– Add the remaining ingredients and mix well. Don’t beat too much or the cream cheese will start to melt.
– Refrigerate for 15 minutes before using to top the cooled cakes. Keep the cakes in the fridge until they’re ready to be eaten

pumpkin cupcakes with spiced cream cheese frosting autumn recipe

The lovely My Cake Decorating Halloween special came with this great pumpkin plunger cutter, perfect for making scary-faced pumpkins every time!

orange fondant pumpkin shapes for halloween cupcakes

I used a little black + red edible glitter to fill in the eyes, nose and mouth for extra spooky effect.

painting fondant orange pumpkin faces with edible glitter for halloween baking Trick or treat! What do you think?

halloween pumpkin cupcakes spiced recipe using vegetable flesh cream cheese frosting halloween pumpkin cupcake flavoured and decorate spooky glitter face halloween pumpkin cupcake spooky face orange fondant and edible glitter

Pumpkin Pie Cheesecake

halloween autumn or fall dessert recipe ideas for the family pumpkin pie cheesecake healthy and low fat

It’s definitely that time of year again – no, not the dark, cold, grey one (although that does seem to be advancing at an alarming rate), but the one where everything growing in the garden seems to be ready at once. Personally our garden is over-whelmed with tomatoes, so every other meal seems to be bolognese-based, but from my Dad’s side, his garage seems to be overflowing with giant pumpkins!

I’m not sure if this one was bigger than last years – but certainly big enough for me, it took over 2 hours to chop up and freeze all the flesh!

giant halloween pumpkin homegrown british allotment pie recipe

For dinner at the in-laws last weekend, I wanted to make a dessert and there was really only one thing that could go in it – with my fridge and freezer both filled to the brim, it really had to use up a good amount of pumpkin flesh. It’s a very sizeable cheesecake but would work just as well if you used, say, half the recipe.

Once you have your pumpkin ready (and you could use canned puree if you don’t have any fresh), it’s really very quick to put together. The end result is a creamy cheesecake with all the taste of pumpkin pie.

Ingredients

250g digestive biscuits, crushed
125g butter, melted
Pinch each of cinnamon and nutmeg
1 teaspoon cocoa powder (optional)
1 tablespoon light muscovado sugar

450g mashed / pureed pumpkin
500g quark or cream cheese
150g light muscovado sugar
150ml sour cream
5 eggs
2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Method
- Mix together dry ingredients for the base in a large bowl, before stirring in the melted butter
– Press firmly into the bottom of a large spring-form or loose-bottomed tin, and put in the fridge whilst you make the topping
– In another large bowl, mix the pumpkin, quark, sugar, spices and sour cream, and beat until smooth. Have a quick taste test – add more sugar or spices if you feel needed.
– Add the eggs and stir together until just-combined; don’t over-mix at this stage- Pour over the biscuit base, you should not need to smooth as it will settle to a flat top
– Bake at 180 degrees for 1 – 1 1/2 hours, until the top is set (it should only wobble slightly if you shake the tin)
– Remove from the oven and run a knife all around the edge, this will allow the cake to shrink away from the edges as it cools
– Leave in the tin until completely cool (overnight ideally), as the inside will continue cooking
– Remove from the tin and serve in large slices!

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I’d intended to take a photo of the inside before we tucked in, but was a little fork-happy! What I can tell you was that the inside was smooth and tangy, with a lovely treacly flavour from the muscovado, perfectly offset by the spices and sour cream. Yummy!

pumpkin pie cheesecake thick treacle base creamy insides halloween recipe