Brit in the US here. For the best in American pie making, I gently suggest checking out Kate McDermott's books and her Substack. She also gives measurements by weight. I would love to see you two connect!
This sounds delish! Quick question: by ‘stem ginger’ do you mean ginger root or the crystallized jar ginger? The latter not readily available in the States.
I made this cake for my annual autumn Over The Garden Wall watch party, and it turned out perfectly! Possibly one of my favorite cakes! Thanks Benjamina :)
Absolutely. I'd roast the pumpkin first until tender. Then scoop out the flesh and blend until smooth. Some people boil the pumpkin instead of roasting but I find this often adds too much extra water. And roasting gives more flavour!
sage caramel sounds amazing - I would never have thought of it as a combination, but sage is beautiful with pumpkin in savoury dishes so it makes total sense. I will have to try it!
Brit in the US here. For the best in American pie making, I gently suggest checking out Kate McDermott's books and her Substack. She also gives measurements by weight. I would love to see you two connect!
Ooh thanks! I could definitely do with learning more about American pies!
She's a James Beard Award nominee, and American pie expert (also v. nice!) Tell her I sent you (not that you really need me to introduce you!)
Sage caramel?! Be still my beating heart.
This sounds delish! Quick question: by ‘stem ginger’ do you mean ginger root or the crystallized jar ginger? The latter not readily available in the States.
I'm referring to the ginger root that typically comes in syrup in a jar!
This looks amazing! Might make this for my son’s fourth birthday. Do you think I could sub flour for the almonds, in case there’s nut allergies?
Such beauty ❤️
Sage caramel?! What a great idea!!
I made this cake for my annual autumn Over The Garden Wall watch party, and it turned out perfectly! Possibly one of my favorite cakes! Thanks Benjamina :)
hi! would it be possible to make pumpkin puree yourself, if yes, how? unfortunately we don’t have it canned in my country..
Absolutely. I'd roast the pumpkin first until tender. Then scoop out the flesh and blend until smooth. Some people boil the pumpkin instead of roasting but I find this often adds too much extra water. And roasting gives more flavour!
sage caramel sounds amazing - I would never have thought of it as a combination, but sage is beautiful with pumpkin in savoury dishes so it makes total sense. I will have to try it!