THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

£5.995
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THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

THE BODY SHOP VANILLA PUMPKIN BODY BUTTER 200ML

RRP: £11.99
Price: £5.995
£5.995 FREE Shipping

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This pumpkin pudding is great as a base for making fun parfaits. Here are a few different pumpkin pudding desserts to get your creative juices flowing! Step 4: Preheat the oven to 180 °C./160°C fan/ gas mark 4. Bake the pastry for 8-10 minutes and set aside. Just made the pumpkin pudding…LOVE IT! So easy and so yummy!! Thank you for this great addition to my fall desserts!” More Easy Pumpkin Desserts: Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix.

Step 7: Remove from the oven and cool completely. Cover tightly and refrigerate for several hours or overnight. This pumpkin pie is best for the end of a festive meal, perhaps as the grand finale to celebratory fall-winter feasts with roasted leg of lamb, fried Brussels sprouts and a fresh orange and pomegranate salad. For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting! To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.)You could also top the whipped cream with some chocolate curls.But these extra steps definitely aren’t necessary. How to Store Pumpkin Pudding

Walnuts: Add a layer of toastiness and crunch. You can substitute with pistachios, hazelnuts, almonds, or pecans if you’d like, or leave them off if you avoid nuts. To make pumpkin puree, cut a small Hokkaido pumpkin in wedges, remove the seeds, and bake the pumpkin at 200 °C/180°C fan/ gas mark 6 until soft (about 30-45 minutes, depending on the size). Let cool and place in a food processor. Puree until smooth. Use immediately or refrigerate in an airtight container up to 4 days. To make the pastry, put the flour, sugar and salt in a food processor and pulse a few times just to combine. Add the butter and blitz for 30 or so seconds, until the mixture resembles fine crumbs. Add a tablespoon and a half of cold water, pulse again just until the dough comes together, then stop – don’t overprocess it, or the pastry will be tough. Tip out the dough on to a work surface, then use your hands to bring it together into a disc. Wrap in a sheet of greaseproof paper large enough later to cover the tart base with plenty of excess, then put in the fridge for at least 30 minutes.

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Take the dough out of the fridge, then unwrap, keeping the paper. On a clean, floured work surface, roll out the dough into a 32cm-diameter circle. Using the rolling pin to help you, carefully lift the pastry circle into the pie tin, then, using your thumbs, gently help it into the edges and up the sides. Toffee Pumpkin Pudding Parfaits: Layer cubed Pumpkin Coffee Cake with Toffee Streusel, whipped cream, pumpkin pudding, and chopped up toffee bits. For extra decadence, add some Pumpkin Spice Salted Caramel Sauce! Chocolate Pumpkin Pudding Parfaits: Layer cubes of my Easy Homemade Brownies with this pumpkin pudding and whipped cream. Step 3: On a floured surface roll out pastry slightly larger than the baking tin. Carefully transfer the dough to the pan, trim any excess dough from the edges of the tin using a sharp knife. Roll out the excess dough and cut out leaves with a cutter or create a template out of parchment paper and cut around it. Chill for 15 to 20 minutes in the fridge.

Pour the filling into the pie case, then tap the tin on the counter a couple of times, to disperse any bubbles. Bake for an hour, then remove and leave to cool. Refrigerate for a few hours, or overnight, before serving. Step 1: Let’s start with our delicious vanilla pumpkin pie. To prepare the pastry mix together the flour, sugar, and salt in a large mixing bowl, until well combined. Add the cold butter in cubes and rub into the dry ingredients until you have small crumbs. Add the egg and vanilla paste and knead with cold hands until all ingredients are incorporated. Wrap and chill for 15 – 20 minutes. Honey: Sweetens the pie filling and is drizzled over the freshly baked pie, capturing that classic baklava spirit. Use an all natural, high quality variety that’s not too overpowering—I love the delicate herbal notes of our Greek Alfa honey with this recipe. This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year. Add the instant vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice blend to the jar of your blender.

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Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble. Store the pumpkin spice pudding in the refrigerator in an airtight container until you are ready to serve it.It is best served chilled and will last up to 5 days. Desserts Using This Pumpkin Pudding

This Easy Pumpkin Pudding is the perfect way to welcome October and the fall season.I am definitely glad to see a few cooler fall days in our forecast! How to Serve Pumpkin Pudding To make this in advance assemble the pie one night ahead and kept in the fridge unbaked. Cover it with plastic wrap so the phyllo does not dry out. For best results bake it the day you plan to serve it. Once baked, it can be left uncovered on the counter before serving. Did you think it was the perfect easy recipe for a pumpkin lover? Leave a comment below and give it a review for others to see what you thought of this great recipe. Earlier this week, whilst sipping my festively flavoured hot chocolate, sporting my pumpkin face mask, luxuriating in pumpkin bath-bombed water, lathering up with Vanilla Pumpkin Shower Cream, I wondered if I might be taking the autumn a touch too seriously…but then I realised, that’s just not possible, as autumn rules, so I could not have been happier to get my hands on the new The Body Shop Vanilla Pumpkin range.I told myself I wouldn’t post any pumpkin recipes until October. But, it is the weekend and it is almost October. And you might want something dessert-y to make over the weekend.



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