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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.
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.
4 comments
The method states add the mincemeat but there is not any included In the list of ingredients. Would you please send an amended recipe please. Thank you
The method is for cakes not the Pumpkin Gratin
The directions don’t seem to go with the ingredients
The directions don’t seem to go with the ingredients