When my dear friend Sandra left the Manchester for the altogether warmer & sunnier city of Dubai, I inherited some useful and interesting baking ingredients. None of these came close to making up for the fact that she was leaving, that is a very sad fact ( :( ), but a little baking with interesting ingredients does do a little to soothe my sadness.
You don't get canned pumpkin puree in the UK. You can buy it online for an exorbitant price of course, but that is just not worth it. I could just buy a whole pumpkin and massacre it myself, but I am not feeling quite enthusiastic enough for that. And its not the right time of year for fresh pumpkin anyway (thats my excuse and I'm sticking to it). So when I gleaned a tin of pumpkin puree from Sandra's cupboard, I started to mull over all the potential uses. I have made pumpkin brownies before, and I did not want to be quite traditional enough to go with a pumpkin pie, so I settled on biscotti for my first half of the tin of pumpkin.
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