Everyone loves a good slice of cake, so pop your apron on and have a go at this pumpkin and ginger recipe. It’s so simple to bake and tastes perfect with a thick layer of butter and a hot cuppa (preferably curled up on the sofa).
It is also even better when warm straight out of the oven…I challenge you not to eat it all in one sitting!
Serves 10 slices
250g raw peeled pumpkin, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
175g melted butter
140g clear honey
1 large egg, beaten
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar
How to do it:
1. Preheat oven to 180C/gas 4/ fan 160C. Butter and line a 1.5kg loaf tin, or use a loaf tin liner (this makes it much easier when turning the cake out and also looks impressive).
2. Mix the butter, honey and egg together and stir in the pumpkin. Then mix in the sugar, flour and ginger. If you have a food processor or food mixer you could use this to make the process easier.
3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
4. Ta-da! Good enough to eat.