Call your local authority to find out what you can recycle where

Cymraeg

Makes 30

75g / 3oz Sultanas

500g / 1 lb pumpkin flesh

4tbsp caster sugar

125g / 4oz self-raising flour

1tsp grated orange rind

2 eggs, separated

½ tsp allspice

Olive oil for shallow frying

Ground cinnamon to serve

Cover the sultanas with hot water and leave for ten minutes to soak and swell.
Cube the pumpkin flesh and simmer for a few minutes until tender. Drain and mash.
Drain the sultanas and pat them dry. Add to the pumpkin with 2tbsp of the sugar, the flour, orange rind, egg yolks and allspice and mix well.
Whisk the egg whites and fold into the pumpkin mix
Heat the oil and cook tablespoons of the mixture for about five minutes until crisp and golden. Drain in kitchen paper and toss in the remaining sugar and the cinnamon.
Serve while still warm

Serves 12

For the base:

2 cups of finely crushed ginger snap biscuits

½ cup finely chopped pecan nuts

6 tbsp butter

For the filling:

24oz cream cheese

1 cup sugar

1tsp vanilla essence

3 large eggs

1 cup of cooked, mashed pumpkin

1 tsp cinnamon

¼ tsp nutmeg

Preheat oven to 180 degrees (300 degrees farenheit)
Melt the butter and mix with the biscuits and pecan nuts. Press into the base and sides of a 9inch dish with a removable base.
Mix the cream cheese, ¾ of the sugar and the vanilla essence. Add the eggs one at a time and mix well.
Remove 1 cup of the mixture and set to one side.
To the mixture add the pumpkin, remaining sugar, cinnamon and nutmeg. Mix well.
Pour half the mixture into the dish.
Add half the plain batter that had been put to one side, and repeat until all the batter is in the pan. With a spoon carefully swirl the mixture to achieve a marbled effect.
Bake for 50 minutes, or until the mixture is nearly set.
Loosen the crust from the side of a pan with a long knife and leave to cool.
Refrigerate for at least four hours, preferably overnight. Remove the cheesecake and base from the dish and serve.

From: www.homecooking.about.com, Peggy Trowbridge Fillipone