Today I had planned to show you pictures of the spooky pumpkin I carved last night.
Except I didn’t carve it, I went out and had dinner instead. I didn’t even watch the Halloween Poirot, I am saving it for a spooky afternoon tomorrow.
So instead I shall have to content myself with showing you last years pumpkin. I was rather proud of it’s Tim Burtonesque appearance and considered just carving the exact same thing this year. (I still might!)
Today Mr Chick is on holiday so we are heading off to the Norwich Beer Festival for some rather dangerous afternoon drinking, that may or may not turn into evening drinking. This years logo, in a delightful on theme kind of way, features a pumpkin (it always features the dragon, it’s a Norwich thing.)
If you’ve carved a pumpkin yet this year I would really love to see it! You can leave links in the comments (though if it disappears it just means I have to approve the comment! so don’t panic!) or you can upload them to my Facebook page.
If you haven’t got to the point of pumpkins yet then I shall leave you with some pumpkiny inspiration to get you in the mood (and, if you scroll to the bottom of the page a recipe for pumpkin bread you can make with it’s innards, should the urge take you!)
Make pumpkin puree from your pumpkin innards by roasting it and then mashing it up with a fork once soft. Then….
1/2 teaspoon of salt
200 g sugar
1 teaspoon baking soda
250ml pumpkin purée
100ml olive oil
2 eggs, beaten
4 tbsp water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
100g chopped walnuts
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.
(recipe courtesy of Simply recipes and adapted to UK measurements)