Autumn Love at Bradgate Park

Hello lovely people on my blog. Lately, I am definitely making more of an effort to document my camera snaps, so do drop by from time to time if you enjoy taking a sneak peek into our family adventures.

I saw this on Instagram the other day and I learnt something new. Who knew that the end of autumn is actually in December. Fun fact : It officially falls on the 21st of December this year. When it gets really chilly, I just assumed winter’s here. Whoops.

Another Autumn themed post today! These glorious pictures were taken at the beautiful Bradgate Park. We love going to the park at weekends for the child to run wild and free. She adores taking her bicycle or scooter out and I am thrilled for her too as her dad is there to help and race with her. I just relax with the baby. Win win!

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Chinese Pumpkin Cake

Leftover pumpkins anyone? We made an interesting traditional Chinese dessert with ours. We tried it once in a Chinese restaurant and it was delightful. Attractive golden colour glistening with oil and very scrumptious. Slightly crispy on the outside and soft on the inside.

The recipe is straightforward and the child enjoyed making them together with me. First, cut your pumpkin into thin slices. Steam your pumpkin slices for 10 minutes. Mash into a puree. Add in the glutinous rice flour and sugar. The dough is of a lovely texture and she helped me roll them into little balls, flattened them and then coat them with breadcrumbs. Remember to coat both sides. Pour the oil in a pan and heat the oil. Fry the pumpkin cakes to a golden brown on both sides. Drain excess oil off the cakes onto a kitchen towel. Don’t forget to eat them hot. We drizzled ours with condensed milk and its the best combination.

500g Pumpkin

450g Glutinous Rice Flour

2 tablespoons White Sugar

Bread crumbs – enough to coat the small cakes

Oil – to fry the pumpkin cakes

Condensed milk – a small can

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