Pumpkin Patch Pudding 19/10/2017, Recipes
Halloween is round the corner and we've made a series of spooky recipes that are both tasty and easy to make. You can find the video for this pumpkin patch pudding recipe on the fresh-range.com YouTube channel.
For the buttercream icing in this recipe, we made our own powdered sugar from Organic Natural Cane Sugar. Powdering your own sugar is a simple and inexpensive way to make icing sugar. All you need is a blender.
Tip: If you don't like the thought of using artificial colouring in your baking, try swapping some of the wet ingredients for carrot juice.
- 340g Organic White Self-Raising Flour
- 720g Organic Natural Cane Sugar
- 4 Free Range Large Eggs
- 500g Butter
- 3tbsp Organic Whole Milk
- 3tbsp Organic Cocoa Powder
- Fresh Mint
- Orange Food Colouring
- Preheat the oven to 180C, grease and line a cake pan.
- Sift the flour into a large mixing bowl.
- Add the eggs and milk, 280g of the sugar and 280g of the butter. Mix until smooth, ideally with an electric mixer.
- Add a few drops of orange food colouring and mix well.
- Pour the cake batter into the cake pan and bake for 45 - 60 minutes.
- Whilst the cake is baking, prepare the buttercream. Place the remaining 220g butter in a bowl, and mix until smooth. Again, this is easiest with an electric mixer.
- To powder the sugar, place the remaining 440g sugar in a blender for 30 seconds. Stir and repeat this step to ensure all of the sugar is powdered. (note: this step ensures your buttercream has a smooth texture. If you don't have a blender to powder your cane sugar, simply use 440g of icing sugar instead).
- Add the powdered sugar to the butter (or icing sugar to the butter) and mix well. Add a few drops of orange colouring if using. When the buttercream is prepared, set it aside until your cake has cooled.
- When your cake has cooked, leave it to cool until it reaches room temperature.
- Trim any brown or burned edges from the cake if necessary.
- Place the cooled cake in a bowl, and mix into fine crumbs with your hands.
- Add half of the buttercream to the cake crumbs, and combine well.
- Shape the mix into small balls, and set aside on a plate.
- Mix the remaining buttercream with the cocoa powder, and spread over a plate or bowl.
- Scatter the cake balls over the buttercream, and top with mint leaves.