Halloween Pumpkin Gratin
Emily Davenport
4 servings
10 minutes
334
British
Mains
This tasty Halloween Pumpkin Gratin, taken from the Dairy Diary Collection, is perfect for a chilly Halloween celebration.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Pumpkin 1.8kg (4lb), peeled and deseeded
- Parmesan cheese 50g (2oz), grated
- Fresh breadcrumbs 50g (2oz)
- Pecan nuts 50g (2oz), roughly chopped
- Chopped thyme leaves 2 tbsp
- Butter 50g (2oz), melted
Directions
Preheat oven to 160°C/140°fan/Gas 3
- Grease and base line a 12 hole muffin tin
- In a large bowl beat together butter, caster sugar, eggs and flour
- Stir in mincemeat then spoon into tin
- Bake for 25-30 minutes or until golden and firm
- Leave to cool in tin then loosen edges with a palette knife and invert tin onto a wire rack
- Leave cakes upside down
Mix icing sugar with 2-2½ tbsp water
- Spoon over cakes allowing to run down sides a little
- Cut out holly leaves and berries from icing and use to decorate
- Sift with icing sugar.