Hello my pumpkins =)
It's been a bit of a mad week, what with helping organise Food Bloggers Connect, wrapping up the final shoot for Mooli's, and trying to get this post ready - not to mention the fact that the first batch of photos I took for this post all ended up in my trash can! It's safe for you to assume that I'm surviving on no sleep at the moment, and I have to say it's got my creative juices in overdrive!
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I'd been cracking my skull thinking about what to do with all these pumpkins for a Halloween-inspired blog post - I needed to capture that gorgeous orange! I knew that figs were also in season and I hadn't eaten any yet this year. I also wanted to make something that looked slightly gory (yet hopefully appetising at the same time!) without having to necessarily draw or carve out a face on a pumpkin. I just happened to catch the 'Alien' movie on TV the other night and, well, what can I say? I was totally inspired!
I decided on a light, fluffy and very moist pumpkin cake recipe, using muscavado sugar instead of normal sugar, chopped figs instead of the usual raisins and sultanas, and with freshly grated organic pumpkins instead of the canned version. Oh, and freshly drained kitten's blood* for the red sauce - yum!
Continue reading for the recipe...