1 x loaf tin, lightly buttered
280g (10 oz) pumpkin purée
85g (3 oz) caster sugar
1 tsp mixed spice
55g (2 oz) butter, melted
350g (12 oz) self raising flour
½ tsp salt
85g (3 oz) pecans, chopped
Place all the ingredients into a bowl and mix well together. Spoon into the springform loaf tin.
Cook in the centre of the Main Oven, set at 180ºC (350ºF), Gas Mark 4 for about 45 minutes, until golden brown and cooked through.
Tip: To make purée from a fresh pumpkin, cut into wedges and remove the seeds. Place in the Rayburn meat tin with 4 tablespoons of water and cover the top with foil. Place in the Main Oven to cook for 30-40 minutes until tender, then allow to cool until it is easy to handle. Use a spoon to take the flesh from the skin and place it into a bowl, mash with a potato masher then weigh out the required amount.
115g (4 oz) self-raising flour
2 tbsp Pesto sauce
100 ml (4 fl oz) milk
Salt and freshly ground black pepper
For the Topping:
Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls
For the Garnish:
Chopped fresh parsley or dill
Place the flour in a basin and make a well in the centre. Add the egg, pesto sauce and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.
Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.
Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon. Garnish with the lemon and chopped parsley or dill.
It is vital that the bird is not roasted straight from the refrigerator. Roasting times allow for cooking a bird from room temperature, i.e. one that has been taken out of the refrigerator and left in a cool room for several hours before cooking.
Generously butter the breast with some soft butter and cover with some rashers of streaky bacon. Place in the meat tin, on a grill rack in the low position, and roast un-trussed. Slide onto the lowest set of runners for an hour until nicely browned, then tent loosely with foil. Roast for 18 minutes per 450g (1lb). When the turkey is nearly cooked, remove the foil to allow it to finish browning if necessary.
With a Rayburn, basting is only needed very occasionally because the cast-iron Main Oven cooks using indirect and radiant heat. If necessary, remove the foil for the last 30 minutes to crisp the skin.
Thirty minutes before the finish time, turn the oven to a higher setting. This allows the oven to start to increase in temperature, ready to finish cooking vegetables and trimmings. This also allows the bird time to rest and keep hot, on or next to the cooker, for up to an hour before carving.
Makes 2 X 750G (1 ½ lb) Puddings
175g (6oz) seedless raisins
175 (6oz) Stoned prunes, Chopped
175g (6oz) Shredded Suet
175g (6oz) soft brown sugar
175g (6oz) self raising flour
115g (4oz) chopped mixed peel
Grated zest of 1 orange
55g (2 oz) glace cherries, quartered
1 tsp mixed spice
½ tsp freshly grated nutmeg
4 large eggs, beaten
150ml (5fl oz) stout
2 tbsp brandy
Combine all the dry ingredients in a mixing bowl and mix in the beaten eggs. When well combined, add the stout and brandy and mix again thoroughly. Pile into buttered basins and cover with a pleated disk of both baking parchment and foil and fix securely. Place on a trivet or small enamel plate in a saucepan and pour boiling water to come halfway up the side of the basin. Cover and bring to the boil. Adjust the position on the hotplate to maintain a medium boil for 30 minutes, continue to steam for 1 ½ - 2 ½ hours.
Alternatively: Main Oven 120ºC (250 ºF), Gas Mark L-1
Cast Iron Lower Oven in slow cooking mode
Transfer to the floor of the Main Oven, where no topping up will be required. Alternatively, continue steaming on the hotplate, topping up with boiling water as necessary. Allow to cool and store in a cool, dry and dark place for at least a month. To serve, steam for an hour using above methods.
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