Gingerbread Dough - Ideal for festive gingerbread houses.

Pre heat oven 180 degrees

5 cups plain flour
1 cup sugar
3 tsp powdered ginger
1 tsp bicarbonate of soda
1 tsp nutmeg
1 tsp salt
1 cup margarine
1 cup golden syrup (corn syrup!)

1. Melt the margarine in a saucepan and add sugar and syrup. Mix well until the sugar has disolved
2. Sift the flour, bicarb, nutmeg, ginger and salt in a bowl.
3. Gradually mix the dry ingrediants into the melted ingredients and mix until a dough is formed (You may need to add a little extra flour)
4. Roll the dough out onto a piece of greaseproof paper and cut out your shapes. Remove and unwanted dough to reuse later.
5. Bake until lightly golden. Leave to cool COMPLETLY before using.

Pumpkin Pie

Preheat oven to 190 degrees

8oz (225g) shortcrust pastry OR
2 pre cooked sweet pastry cases

For the filling:
1 and a half (675g) pureed pumpkin
3oz (75g) light brown soft sugar
2 eggs
6 oz (170g) evaporated milk
1 tsp cinnamon
quarter tsp ground ginger
pinch of nutmeg and ground cloves

1. Roll out the pastry and line a 9" pie dish with it.
2. Combine all the filling ingredients
3. Pour into the pie case
4. Place on a baking tray and bake for 40 - 45 minutes until set and lightly brown.