Delicious Uses for our Pumpkin Spice Honey this Halloween
Ahh, Halloween, that most magical time of year. Crisp Autumnal days characterised by golden leaves shimmering on the trees, turning to evenings spent carving pumpkin lanterns, cooking soups and stews and watching scary movies. Owing to circumstances this Halloween, it might not be possible to get out trick or treating, so it’s important that we make the most of our time spent at home.
This October, we wanted to create a truly special seasonal infusion – Pumpkin Spice Honey! We’ve combined a warming, earthy blend of ginger, allspice, cinnamon and nutmeg with our natural honey to create a delicious and nutritious concoction that can be enjoyed on its own or with a whole host of Autumnal dishes.
Sweet treats, savoury showstoppers and even boozy delights can be created with the help of this most special of infusion honeys. Check out some of our favourites below and give them a try yourself, with 20% off pumpkin spice honey until Midnight on Halloween with the code HALLOWEEN20. And don’t forget to tag us in your creations on Facebook and Instagram.
Pumpkin spice honey drizzled pancakes
Sift 135g of plain flour with 1tsp baking powder, half a teaspoon of salt and 2tbsp caster sugar into a large bowl. Whisk 130ml milk with a large egg and then whisk in 2tbsp melted butter. Pour the milk mixture onto the flour mixture and beat with a fork until smooth. Allow to stand for a few minutes. Heat a non-stick frying pan and add a knob of butter. When melted, add a ladle of batter. Wait until it begins to bubble then turn over and cook until golden brown. Repeat until you’ve used up the batter. Drizzle generously with our Pumpkin Spice Honey infusion and tuck in!
Pumpkin spice pie
Place 750g of peeled, deseeded and chopped pumpkin into a large saucepan, cover with water and bring to the boil. Cover and simmer for 15 minutes or so. Drain and allow to cool. Heat your oven to 180C, roll out 350g of shop bought shortcrust pastry on a lightly floured surface and line a 22cm loose bottomed tin. Chill for 15 minutes. Line the pastry with parchment, top with baking beans and bake for 15 minutes. Remove the paper and beans and cook for another 10 minutes until the base is golden and biscuity. Remove and cool.
Turn the oven up to 220C and push the cooked pumpkin through a sieve into a large bowl. In a separate bowl combine 1 tbsp Pumpkin Spice Honey and half a teaspoon of salt. Mix in 2 beaten eggs, 25g of melted butter and 175ml milk. Add the pumpkin puree and stir to combine. Pour into your tart tin and bake for 10 minutes, before reducing the oven back to 180C and baking for 35-40 minutes until just set. Leave to cool, remove carefully from the tin and then dust with some powdered cinnamon and a drizzle of Pumpkin Spice Honey before serving.
Pumpkin spice Martini
Make a sweet syrup by combining a tablespoon each of Pumpkin Spice Honey and warm water and stir to combine. Shake the syrup together with 60ml of vodka or gin and 1tbsp dry vermouth. Strain into a chilled Martini glass. Serve with a cinnamon stick garnish and fresh lemon peel.
Pumpkin spice, rum & raisin ice cream
Beat 225g pureed pumpkin with 100g icing sugar, 3 teaspoons of Pumpkin Spice Honey, the juice of half a lemon and 250ml evaporated milk. Whisk 285ml double cream until thick but not stiff and then fold into the pumpkin mixture along with 50ml dark rum. Freeze the mixture, in a churning ice cream maker if possible, and add 75g raisins when it becomes nice and thick. Drizzle over some Pumpkin Spice Honey before serving.
We hope you enjoyed those! Let us know how you get on and remember to use the code HALLOWEEN20 at checkout to get 20% off jars of Pumpkin Spice Honey.
Click the image below to pick yours up today.