{"id":15966,"date":"2025-08-29T13:28:18","date_gmt":"2025-08-29T12:28:18","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=15966"},"modified":"2025-10-03T17:24:58","modified_gmt":"2025-10-03T16:24:58","slug":"15966","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=15966","title":{"rendered":"Cheesy Pumpkin Toastie &#038; Plum Cake"},"content":{"rendered":"<p><a href=\"http:\/\/wenvoe.org.uk\/?attachment_id=14865\" rel=\"attachment wp-att-14865\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14865\" data-permalink=\"http:\/\/wenvoe.org.uk\/?attachment_id=14865\" data-orig-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=500%2C162\" data-orig-size=\"500,162\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Hilarys01\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=300%2C97\" data-large-file=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?fit=500%2C162\" class=\"aligncenter size-full wp-image-14865\" src=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?resize=500%2C162\" alt=\"\" width=\"500\" height=\"162\" srcset=\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?w=500 500w, https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2024\/11\/Hilarys01.jpg?resize=300%2C97 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p>Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake\u2026.<\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<hr \/>\n<p style=\"text-align: center;\"><span style=\"color: #008000;\"><span style=\"font-size: 18pt; font-family: georgia, palatino, serif;\"><strong>Cheesy Pumpkin Toastie <\/strong><\/span><\/span><\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p><strong>Ingredients <\/strong><\/p>\n<ul>\n<li>350g pumpkin, deseeded and cut into wedges<\/li>\n<li>Vegetable oil to drizzle<\/li>\n<li>20g unsalted butter<\/li>\n<li>20g plain flour<\/li>\n<li>1 tsp English mustard powder<\/li>\n<li>\u00bd-1 tsp cayenne pepper to taste<\/li>\n<li>100ml whole milk<\/li>\n<li>100g mature cheddar, coarsely grated<\/li>\n<li>Dash Worcestershire sauce<\/li>\n<li>8 slices bread<\/li>\n<li>4 slices ham (optional)<\/li>\n<li>250g camembert or brie, sliced<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<p>Heat the oven to 200\u00b0C\/180\u00b0C fan\/gas 6. Put the pumpkin wedges on a tray, drizzle with oil and season with salt and pepper. Roast for 40 minutes until tender. Once cool enough to handle, peel off the skins, then squeeze the flesh to remove any excess liquid.<\/p>\n<p>Put the flesh in a blender and whizz until smooth or mash with a potato masher. If the pur\u00e9e is still quite wet (it will depend on the variety of pumpkin you\u2019re using), cook it in a dry pan over a medium heat for 5-10 minutes.<\/p>\n<p>Melt the butter in a saucepan over a medium heat, then add the flour, mustard powder and cayenne. Cook for a few minutes, stirring the mixture to a paste. Add the milk gradually, stirring well between each addition, until smooth, then stir in the pumpkin pur\u00e9e.<\/p>\n<p>Bring the mixture to a simmer and allow it to bubble for a few minutes, then stir in the cheddar to melt. Remove from the heat, season with salt and pepper, then add the Worcestershire sauce.<\/p>\n<p>Heat the grill to medium-high. Toast the bread under the grill on both sides. Spread half the cheesy pumpkin mixture onto 4 slices of the toast. Divide the ham (if using) and camembert or brie between the slices, then top each with a second slice of toast. Coat the top with the remaining pumpkin mixture.<\/p>\n<p>Put the sandwiches back under the grill for 1-2 minutes until golden, bubbling and melted<\/p>\n<p>&nbsp;<\/p>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<hr noshade=\"noshade\" size=\"5\" \/>\n<p style=\"text-align: center;\"><span style=\"color: #008000;\"><span style=\"font-size: 18pt; font-family: georgia, palatino, serif;\"><strong>Plum Cake<\/strong><\/span><\/span><\/p>\n<hr \/>\n<p><strong>Ingredients<\/strong><\/p>\n<p style=\"padding-left: 80px;\">\u2022 175g butter<br \/>\n\u2022 Butter for greasing<br \/>\n\u2022 demerara sugar<br \/>\n\u2022 plums or you can use raspberries<\/p>\n<p><strong>For the cake<\/strong><\/p>\n<p style=\"padding-left: 80px;\">\u2022 175g butter<br \/>\n\u2022 175g dark muscovado sugar<br \/>\n\u2022 140g golden syrup<br \/>\n\u2022 2 eggs beaten<br \/>\n\u2022 200ml milk<br \/>\n\u2022 300g self-raising flour<br \/>\n\u2022 \u00bd tsp bicarbonate of soda<br \/>\n\u2022 1 tbsp ground ginger<br \/>\n\u2022 1 tsp mixed spice<\/p>\n<p class=\"Default\"><b><span style=\"font-size: 11.0pt; color: windowtext;\">Method <\/span><\/b><\/p>\n<p class=\"Default\"><span style=\"font-size: 11.0pt; color: windowtext;\">Heat oven to 180C\/160C fan\/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down. <\/span><\/p>\n<p class=\"Default\"><span style=\"font-size: 11.0pt; color: windowtext;\">For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. <\/span><\/p>\n<p class=\"Default\"><span style=\"font-size: 11.0pt; color: windowtext;\">Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. <\/span><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<hr noshade=\"noshade\" size=\"5\" \/>\n","protected":false},"excerpt":{"rendered":"<p>Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake\u2026. Cheesy Pumpkin Toastie Ingredients 350g pumpkin, deseeded and cut into wedges Vegetable oil to drizzle 20g unsalted butter 20g plain flour 1 tsp English mustard powder \u00bd-1 tsp cayenne pepper to taste 100ml whole milk 100g [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,425],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-15966","jetpack-related-posts":[{"id":16157,"url":"http:\/\/wenvoe.org.uk\/?p=16157","url_meta":{"origin":15966,"position":0},"title":"Cheesy Pumpkin Toastie &#038; Plum Cake","author":"Alan Williams","date":"3rd October 2025","format":false,"excerpt":"Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. 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Chicken and Sweet Potato Hash Ingredients 500g sweet potatoes 2 tbsp olive oil 1 onion 400g chicken mince \u00bd tsp garlic\u2026","rel":"","context":"In &quot;Hilary\u2019s Culinary Corner&quot;","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":15966,"position":4},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3511,"url":"http:\/\/wenvoe.org.uk\/?p=3511","url_meta":{"origin":15966,"position":5},"title":"Glazed Plum Cake","author":"Alan Williams","date":"28th July 2017","format":false,"excerpt":"Glazed Plum Cake \u00a0 200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/15966"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15966"}],"version-history":[{"count":5,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/15966\/revisions"}],"predecessor-version":[{"id":16158,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/15966\/revisions\/16158"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15966"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}