It’s that time of year again and Halloween is becoming more and more of a special event. This year, we are putting our very own floral spin on the spooky evening.
Our Real Flower Pumpkin has been admired all week by the team and all of the visitors to our Hampshire workshop. Here is your step-by-step guide to make your own.
- Hollow out the pumpkin (don’t worry, there are plenty of things you can do with the inners!)
- Line the pumpkin with cellophane & fill it with floral foam soaked in water and flower food
- Choose your ingredients - we went for bright autumnal roses, flowers and foliage
- Get arranging! Top tip: decided on the ‘front’ of your arrangement before you begin - ours was made to face one direction with some foliage to hide the floral foam at the back.
There you have it, the perfect Halloween table arrangement. You can also try placing candles, gourds and Chinese lanterns on the table around the pumpkin. Have fun with it!
Of course, we are still huge fans of carving and these floral designs are beautiful…
We are obsessed with the fabulous floral headdresses worn to celebrate the day of the dead. You can make your own with fresh roses & flowers (the bigger the better) and even silk or paper flowers look incredible. We have put together a Pinterest board to help inspire you. Pair your creation with sugar skull face paint or a delicate half and half design.
Rebbie has perfected her Pumpkin Pie recipe and we are huge fans of it in the office.
Well, as flattering as it is that everyone likes my pumpkin pie, I have to confess that I originally stole the recipe from a very good friend of mine in America. I have added a few cheats to make this recipe really simple and I think, pretty near perfect - Rebbie
Pumpkin Pie Recipe
- 450g/1lb prepared weight Pumpkin flesh, cut into 1inch chunks
- 2 large eggs plus 1 yolk
- 75g/3oz soft dark brown sugar
- 1 tsp ground cinnamon
- ½ level teaspoon freshly grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 275ml/10fl oz double cream
(Alternatively… there is a great can of prepared pumpkin puree that you can use and it is available at most good supermarkets)
- Pre-heat the oven to 200C/400F/Gas 6.
- Use a shop bought sweet crust pastry case, approximately 23cm/9in diameter and 4cm/1½in deep. Bake the pastry case blind for 20 minutes.
- Place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin through a coarse sieve to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé. Alternatively use the can of puree’ d pumpkin and follow instructions below.
- Lightly whisk the eggs and extra yolk together in a large bowl.
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes. It will have a slight wobble to it until cooled.
- Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or cold.