BBC Good Food

11 November 2008

Tested

"I make pumpkin pie every year but have been using tinned pumpkin for ease, although in the past have used fresh. This year I made a tinned version for work colleagues but made the maple and pecan cream which was delicious, in fact I got complaints from those choosing my other bakes that they couldn't have the cream but that was only for the pie. The following week I had another reason to bake but didn't have tinned pumpkin and thought I'd use this recipe and of course it tasted delicious and really when you go back to using fresh ingredients you realise what you have been missing. The maple cream is an inspired pairing."

01 July 2008

Tested

"Forgot the rating."

01 July 2008

Tested

"Forgot the rating."

01 July 2008

Tested

"This recipe certainly lived up to its easy billing. A great dish, but I might add a little cinnamon next time round."

01 July 2008

Tested

"I made this after a colleague requested a banoffi pie as his favourite choice for his cakes on leaving, I did make the banoffi pie too but made this as an alternative. When given the choice he decided to go with the cake version - even though the pie was equally good to look at and delicious. The rest was offered around the office and everyone who chose this cake said how lovely it was and surprisingly not sickly sweet, which they thought it might be. Will definitely make again as it was easy, looked impressive and tasted good, in fact between that and the banoffi pie I have never had so much praise from so many people for cakes that were so easy. "