Rainy, cold and miserable Sunday = perfect opportunity to fill the cake tins and biscuit barrels.
The tins were soon filled – the top one here with gluten free shortbread, the one underneath with a pumpkin fruit cake.
A double batch of melting moments were made also – one for us and a barrel full to take into a dear friend in hospital (his favourite biscuits).
All of this just in time for neighbours to call in for a cuppa. Note the beautiful bowl containing some of the melting moments- hand crafted by a lovely friend who made it specially for me (how lucky am I!)
Practically perfect way to spend a Sunday. Shame about the weeds that didn’t get pulled out in the garden, and the mowing that wasn’t done but I’d rather spend the time in the kitchen any day, weather inclement or not.
Incidentally, while the pumpkin cake and melting moments weren’t made gluten free in this instance, they easily could be – email me if you would like the recipe for either.
sallywise.com.au 
Hello Sally, Great fan of your cooking. Actually have just borrowed A Kitchen In The Valley, & see the Raspberry Melting Moments in there, I assume the biscuit recipe would be the same. Would love the recipe please for the Pumpkin Cheers Jan Barnard.
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Hi Jan – yes, the recipe is the same as for the melting moments I recently made. Here’s the recipe for the pumpkin cake:
Pumpkin Cake
Serves 8 to 10
250g butter
1 cup sugar
¾ teaspoon lemon essence
2 eggs
1 cup cold mashed pumpkin
1 cup plain flour
1 cup self raising flour
375g to 500g mixed dried fruit
Heat oven to 150°C. Grease a 20 to 23cm deep round cake tin and line base with baking paper.
Cream the butter, sugar and lemon essence (or rind) together, then whisk in the eggs. Mix in the pumpkin, then the combined flours and mix with a metal spoon until the cake batter is smooth. Fold in the dried fruit. Spoon batter into tin, making sure that there are no air pockets.
Bake for 1 to 1½ hours or until a metal skewer inserted into the centre of the cake comes out clean.
Remove from oven and allow to cool in tin, and afterwards store in an airtight container or wrapped in foil. If possible, leave the cake a few days before eating.
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Hi Sally,
Is it possible to make the MELTING MOMENTS both GF and Dairy Free?
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I have not made them dairy free but you could us something like Nuttelex. The gluten free version is really nice, though a little more fragile than if made with regular (wheat) flour. Best wishes, Sally
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