Use the water from straining the pumpkin puree.This recipe is for 600ml of pumpkin water.
1.place the pumpkin water in a saucepan with 11/2 cup of granulated sugar.
2.add half teaspoon on ginger powder,cinnamon powder,mixed spice and a pinch of nutmeg.you can also add fresh ginger slices and whole cinnamon stick and peppercorns and cloves.
3 Let it simmer on a medium-low heat until you have a syrup ...not to thick or thin.
4.Once cool store in bottle leave in fridge or outside.
Bakewell cake
150 g soft butter
150 g caster sugar or golden caster sugar
150 g self raising flour
150 g ground almond
2 large eggs
1 tsp vanilla or almond extract
6 tsp raspberry jam
1 punnet raspberry
50 g flaked almond
Preheat oven at gas mark 4 and line a 8inch tin.
Mix butter and sugar together then add the eggs once its nicely mixed add the flour and almond. spread half the mixture in to the tin then dot the jam half a teaspoon at a time and scatter half the fresh berries,drop dollops of the remaining mixture over the fruit and jam .spread with a spatula gently ,scatter the almonds on top .bake for 40-45 minutes until golden brown. serve warm or cold with remaining fresh raspberries.
Recipe from daily mail.
