
You’ll need:
- 250g raw peeled pumpkin, grated (if you’re feeling adventurous you could also use butternut squash. Like the courgette and carrot cake we featured a while back, it tastes delicious, but you’ll probably get some puzzled reactions from those folk who think even having carrots in a cake is some kind of insane travesty.)
- 140g clear honey
- 1 large egg
- 175g butter
- 350g self-raising flour
- 100g sugar, plus an extra tablespoon or two for dusting
- 1 tbsp ground ginger
- A 1.5kg loaf tin
- Large mixing bowl
And then what you’ll need to do is:
Pre-heat your oven to 180C, and grease your loaf tin. Melt your butter, using either a microwave and mug, or a pan. Crack your egg into the bowl and whisk, then add your melted butter and honey. Add your pumpkin (or squash), and stir. Then stir in your sugar, flour and ginger. Spoon the mixture into your tin, and sprinkle the top with an extra couple of spoons of sugar. Bake for 45mins to an hour, until golden brown. Leave to cool (or you’ll burn your fingers, and we’re not being held responsible for your blisters!), and then turn out onto a wire rack. Then change into your cosiest pyjamas, burrow into your blankets and enjoy.
(Image from lukeandphoto's Flickr photostream)
Oooh - that looks lovely. Fab Autumn flavours :)
ReplyDeleteI bet a cream cheese frosting would be good on it.
Oooh! Yummy! Also where can I get a I Heart Spreadsheets mug like that?!!
ReplyDeleteSandi