This sticky loaf is a comfort food using Halloween pumpkin flesh, perfect for bonfire night!
Preparation : 15-30 minutes Cook: 1 hr Makes about 12 slices
Ingredients
- 250g pumpkins flesh, cut in chunks
- 50g black treacle
- 140g golden syrup
- 140g light soft brown sugar
- 100ml semi-skimmed milk
- 100g cold butter, cut up
- 225g self-raising flour
(or plain flour & baking powder)
- 1 teaspoon bicarbonate of soda
- 1 tablespoon ground ginger
- 2 teaspoon mixed spice
- 2 medium eggs, beaten
- 8-10 chunks crystallised ginger, thinly sliced (optional)
Method
- Put the pumpkin chunks in a microwave-proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth.
- Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
- Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin or line with baking parchment or a loaf-liner.
- Sift the flour, bicarb of soda, spices and a pinch of salt into a bowl together. Mix in the butter with your fingertips until no big lumps remain.
- Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients.
- Pour the batter into the prepared tin, scatter with most of the crystallised ginger (of used) and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin.
This cake tastes delicious once thoroughly cooled and sliced. If you leave it for a couple of days to mature wrapped in parchment and foil, it tastes even better. It can be served with butter with a cup of tea or as a dessert. It won’t keep more than a few days (if it lasts that long!)