Mulled Cider with Pumpkin Pie Spiced Biscuits - Suma Bloggers Network

As I've just been given a jar of pumpkin pie spice by a friend, I though I'd better put it to good use and create an autumnal recipe for the Suma Bloggers Network. I've paired the (vegan) spiced cookies with some warming, mulled cider, both of which would be great for Bonfire Night.

For the mulled cider
Serves 2-4

• 1 litre of good quality vegan cider (I used Aspall cyder from Suma)
• 2 pouches of mulled cider spice (from Suma)
• 2 tbsp soft, brown sugar, or a little more to taste

Put the spice pouches into a pan, along with the cider and sugar.
Warm the cider gently on a low heat until the sugar has dissolved and the cider is just starting to simmer (don't boil it!). Turn the heat off and allow to infuse for 10 minutes.
Serve warm.

For the biscuits
Makes 20

• 200g/8oz SR flour
• 100g/4oz dairy free spread/margarine
• 100g/4oz soft brown sugar
• 3 tbsp black treacle/molasses
• 2-3 tsp pumpkin pie spice
• ½ tsp bicarbonate of soda

Pre-heat the oven to 180C/170C Fan/Gas 4/350F
 Blend the spread and flour together using a food processor.

Add all of the remaining ingredients and mix well to form a firm, smooth dough.

Roll the dough into around 20 small balls.

Place, well spaced apart, on greased baking trays.

Bake for 12-15 minutes.

Remove from the oven and allow to cool for a few minutes, before removing onto a wire rack to cool fully.

Suitable for freezing. 

Top tips: For any North American readers, this recipe uses alcoholic (hard) cider.

Integrity Statement As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network.   

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Baked Corn on the Cob

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This isn't a recipe as such, but I thought I'd share the idea, as this was the best corn on the cob I've ever cooked (or eaten!). I think that cooking the corn in its husk and then wrapping in foil, makes it more moist and juicy.

• 4 sweetcorn cobs in their husks
• 2 tbsp butter, dairy-free spread or olive oil
• 1 large clove of garlic, crushed
• 1 tsp finely chopped fresh rosemary

Strip off the outer layers of the husk, until you get to the thinner, softer layers. 

Peel the inner layers back carefully, so they remain attached to the cob.

Lay each corn cob on a sheet of foil.

Spread or brush the marinade over the corn. 

Wrap the husk layers back over the corn, then wrap tightly in foil.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F (or in the bonfire embers) for 30-40 minutes. Alternatively grill on the barbecue, turning occasionally.

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Perfect Honeycomb/Cinder Toffee

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Miss K and I decided that we wanted to have a go at making some honeycomb (also known as cinder toffee, Crunchie and hokey pokey depending on where you live). I've tried making this a couple of times before with varying degrees of success, so I scoured the internet looking for the 'perfect' recipe. I found that some recipes used vinegar and bicarbonate of soda, while some just used the bicarb; some recipes included butter and some didn't and some required a sugar thermometer while others didn't! So in the end, I settled on one of the most simple recipes I could find, after googling 'perfect cinder toffee', which was on  a blog called Cream Until Fluffy...which sadly no longer exists.

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After reading the comments, I decided to use a sugar thermometer (I boiled the sugar and syrup to between 140C and 150C or  between the 'soft/'hard crack' stages - the colour is a good indication if you dont have a sugar themometer) and I reduced the amount of bicarb by half (2 level tsp). Apart from that, I followed the recipe and method exactly. 

The only problem I encountered was getting the stuff out of the tin after it had cooled. I thought I had greased my (non-stick) tin really well, but obviously not well enough. It took me some time and determination to chisel the honeycomb out, but most of it did come out of the tin eventually! I would recommend greasing the tin, really, really well...or maybe line the tin with greased parchment paper.

As you can see from the photos, the honeycomb looks good and I can tell you that it tastes even better!

• 200g caster sugar
• 2 tbsp. water
• 4 tbsp golden syrup
• 2 tsp bicarbonate of soda (baking soda)

8″ square tin, well buttered.

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Combine the sugar, water and syrup in a saucepan. Put the saucepan on a low-medium heat and allow it to dissolve, stirring occasionally.
Turn the heat up slightly. Do not stir at all.
Allow it to simmer for 3-4 mins until it darkens a little – no darker than maple syrup though.

Take the pan off the heat and quickly beat in bicarb. for a few seconds. Pour it into the well greased tin and leave to cool and set. Something in the region of 3 hours. Chop, splinter and cut with a knife. Store in an airtight tin.

Recipe and method reproduced by kind permission by Anna of Cream Until Fluffy.
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