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The best Non Alcoholic Mulled Wine Punch Recipe!

Posted on by Abi

IMG_6414I love the flavours and spices in mulled wine, but it’s rare that I ever enjoy the alcoholic variety. It’s often made with heavy red wine which isn’t my favourite, plus one glass and I’ll spend the rest of the day yawning! My kids also enjoy the flavour but clearly cannot partake of the alcoholic version, so instead my husband created this non alcoholic mulled ‘wine’ punch recipe.

What you’ll need

1 Litre carton red grape juice

250ml Orange juice

60ml Lemon juice

60ml Lime juice

80g/ 30z Caster sugar

250ml Water

1/2 Tsp ground cinnamon

1/2 Tsp ground nutmeg

6 Cloves

Pan.jpgMethod

This has to be one of the easiest recipes ever! Basically all you have to do is combine the ingredients together in a pan and heat on the stove. We heat ours at a moderate setting, stirring occasionally to make sure the spices are combined and the sugar dissolved. Don’t let the punch boil or leave unattended. Remove and serve once heated.

Tip

Any leftover punch can be kept in the fridge and reheated in the microwave, however the recipe could also be halved.

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Spiced Pumpkin Tea Bread

Posted on by Abi

 

Spiced Pumpkin Tea Bread

Spiced Pumpkin Tea Bread

You may have guessed by now that I’m a big fan of Pumpkins! Whether you put them in pies, soups or even cakes pumpkin is a seriously versatile vegetable that is entirely underused in the UK. Today I’m sharing my yummy recipe for Pumpkin Spiced Tea Bread. You may recall it featuring in our Halloween celebrations and it’s still a firm favourite.

Tip. I’m starting this recipe with a tip because it’s annoyingly hard to find Pumpkins in UK supermarkets past October. If you can’t find any then don’t despair, Butternut Squash makes a fabulous substitute!

Ingredients

225g/ 8oz Self Raising Flour

240g/ 9oz Caster Sugar

225g/ 8oz Pumpkin Puree (or butternut squash)

125ml/ 4floz Olive Oil

60ml/ 2floz Water

1/2 Tsp Ground Nutmeg

1/2 Tsp Allspice

1/2 Tsp Ground Cloves

1/2 Tsp Ground Ginger

1 Tsp Ground Cinnamon

 

Begin by making your Pumpkin puree. There are two ways to do this, the first option is to roast the Pumpkin, see my full instructions on this post. You can also remove all the flesh from the inside using carving tools or even an ice cream scoop and then boil in water until soft. Puree using a blender and then strain through a sieve lined with kitchen paper for several hours. You should have more than enough puree to make this recipe at least twice.

In a large mixing bowl combine all the ingredients and mix until just combined.IMG_5144

Preheat your oven to 180C/ 350F/ Gas Mark 4 and bake for 50-55 minutes until golden and cooked through.

Leave to cool and serve in cut slices. It tastes very good with a little butter spread across the surface.

 

 

 

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Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

Posted on by Abi
Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

I absolutely adored the cupcakes we had for our Halloween party recently, they’re squidgy and moreish thanks to the wonderful winter spices and the cinnamon icing might just be the best thing ever! Today I’m going to share the recipe for Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing.

Ingredients

3oz/ 85g Butter or Margarine

8oz/ 225g White Sugar

8oz/ 225g Brown Sugar

2 Eggs

180ml Milk

8oz/ 225g Pumpkin Puree (you can use canned or freshly made)

10oz Self Raising Flour

1 heaped Tsp Ground Cinnamon

1/2 Tsp Ground Ginger

1/2 Tsp Nutmeg

1/2 Tsp Ground Cloves

1/2 Tsp Allspice

 

Cinnamon Cream Cheese Icing

1 standard tub of Cream Cheese (usually about 225g)

2oz/ 50g Butter

Icing Sugar

1 Tsp Vanilla Extract

1 heaped Tsp Ground Cinnamon

 

Method

First cream together the white sugar, brown sugar and butter until light and fluffy. Then add in the eggs one at a time mixing thoroughly.

Now stir in the milk and pumpkin puree until combined.

Sift the flour, cinnamon, ginger, nutmeg, ground cloves and allspice into the mixture. Fold the flour into the mixture using a large spoon until just combined.

Now fill 23-24 cupcake cases or approx. 15 muffin cases with the batter.

Bake in a preheated oven 180C/350F/Gas Mark 4 for about 20 minutes.

Remove from the oven and let cool on a wire rack.

Icing

The trick to cream cheese icing is not to over mix, if you do you’ll end up with a delicious runny icing but it’s no good for piping on a cake. Either use an electric mixer on low speed or mix by hand.

Mix together the butter and cream cheese until just combined. Next add in the vanilla extract and cinnamon.

I haven’t put a quantity for the icing sugar because I think it’s better to test your icing by taste and texture. Add icing sugar and mix gently until you like the sweetness and your icing can hold together sufficiently to be iced onto your cooled cupcakes.

 

 

 

 

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