It's a success. Once pumpkin very soft and squashable, I turned the heat off. Then I broke up the chunks of pumpkin with the back of a spoon and took out the bay leaves. Then, I added a good slurp of milk and blitzed it till smooth and creamy. Then, back on the heat for a final warm through, and it's ready to serve.
Meanwhile, I've made a basic biscuit dough, split it in half, and made two types of biscuit - lemon drops and jam swirls.
For the lemon drops I made a sausage out of the dough, about 1 1/2 inches accross. Then, sliced it into 1cm rounds. Then, I placed these on a baking tray, they need to be well spaced as they spread a little. Then, I made well in the centre of each with my finger, and put a little drop on lemon curd in each one. These went into the oven for 15 minutes, they are still soft when they come out, and harden as they cool. Mr Me has eaten two already....
For the jam swirls, I rolled the pastry into a rectangle, keeping it at least half a cm thick. Then with the longest side towards me, I spread the dough with jam - I used gooseberry, but you could use just about anything (I have mincemeat in mind for christmas..). And then roll... Start by gently rolling the closest edge, and gradually roll until then end, don't push down too hard as you roll, or you'll squash the jam out! Again, slice the biscuits into rounds and place, well spaced on the baking tray. You'll have to wipe the knife with each slice or it'll all get very sticky.
Yum!
