Pumpkin and Ginger Cake Treacle Tarts

i was working in the kitchen late one night

when my eyes beheld an eerie sight
for my ginger cake began to rise
and suddenly to my surprise

we did the bake

we did the monster bake
the monster bake
starting with ginger cake
we did the bake
then there’s pastry to make
we did the bake
we did the monster bake

from my laboratory in the chateau east

to the master bedroom where the vampires feast
the ghouls all came from their humble abodes
once the smell of treacle reached their nose

they did the bake

they did the monster bake
the monster bake
starting with ginger cake
they did the bake
then there’s pastry to make
they did the bake
they did the monster bake

the zombies were having fun

the recipe had just begun
the guests included the wolf man
dracula and his son

the kitchen was rockin’, making these tarts

with each ghoulish gastronome doing their part
the coffin bakers were about to arrive
with their baking group, “the crypt-caker five”

they did the bake

they did the monster bake
the monster bake
starting with ginger cake
they did the bake
then there’s pastry to make
they did the bake
they did the monster bake

out of his coffin, drac’s voice did ring

seems he was troubled by just one thing
he opened the lid and shook his fist
“don’t forget the pumpkin, you fiends” he hissed

it’s now the bake

it’s now the monster bake
the monster bake
starting with ginger cake
it’s now the bake
then there’s pastry to make
it’s now the bake
it’s now the monster bake

now everything’s cool, drac’s one of the gang

and my monster bake is the hit of the land
so now it’s your turn my unearthly upstarts
to make my pumpkin and ginger cake treacle tarts...

then you can bake

then you can monster bake
the monster bake
starting with ginger cake
then you can bake
then there’s pastry to make
then you can bake
then you can monster bake!

prep time: 30 mins (plus chilling time)
baking time: 30-35 mins (ginger cake), 40-45 mins (tarts)
for the cake
125g unsalted butter (softened)
125g caster sugar
1 large egg and 1 yolk
1.5tsp ground ginger
1/2tsp baking powder
125g self-raising flour

for the tart cases
150g unsalted butter
275g plain flour
2tbsp icing sugar
2 egg yolks
1-2tsp cold water

for the filling
300g golden syrup
the zest of an orange
300g pumpkin (finely grated)

Preheat the oven to 180C/350F/Gas 4, grease a single 20cm loose bottomed baking tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the egg along with the yolk. Sift in the ginger, baking powder and self-raising flour, then mix to a smooth, consistent batter. Spoon into your prepared tin and bake in the centre of the oven for around 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 15 mins, then carefully turn out onto a wire rack to cool completely.

For the tart cases rub the butter and flour together, making sure there are no big lumps of butter left, then add the icing sugar and egg yolks. Using a flat bladed knife mix the dough to combine, then add a teaspoon or two of cold water. Get your hands in there and bring together to a smooth dough. You can add a little more water if the mixture is too dry, but do this with caution as you will not need a great deal. When the dough is smooth and soft wrap in cling film and place in the fridge to chill for around 20-25 minutes.

Preheat the oven to 180C/350F/Gas 4 and lightly grease a twelve hole muffin tray. Remove the dough from the fridge and divide into twelve balls. On a lightly floured surface roll each ball into a round and press gently into each greased muffin hole. If you can, try to leave a little pastry overhanging and make sure there are no cracks. Cut a large sheet of baking paper into twelve squares and line each pastry case, very gently easing the paper onto the pastry. If you screw and rustle up each sheet of paper prior to lining you will find fitting them into each muffin cup much easier. Fill each lined tart case with a small handful of baking beans, then blind bake in the centre of the oven for around 10 minutes, before removing from the oven, carefully taking out each paper liner (along with the beans) and returning to the oven for a further minute to dry out. Remove from the oven and set to one side whilst you prepare the filling.

Speaking of which, add the golden syrup, orange zest and grated pumpkin to a large saucepan and place on a medium heat. Whilst the syrup is warming take your cooled ginger cake and in a large bowl break three quarters of it down to fine crumbs (the other quarter is a treat for you to enjoy with a cup of leaf tea). When the syrup is just bubbling at the edges remove from the heat and stir through the crumbs. Fill each tart case with the pumpkin and ginger cake syrup and return to the oven for a final 30-35 minutes. Once baked, remove the muffin tray from the oven, leave the tarts in their holes for 15 minutes, then very very carefully coax each tart from it’s binding and serve. You may need a small flat bladed knife to assist you with this task, but your biggest friend here will be patience and a steady hand.

Finish by serving these warm to your salivating guests with vanilla ice cream, cream or even crème fraiche. Congratulations, your work is done.