This recipe is taken from this month’s birthday edition of BBC Good Food magazine.

Ingredients

250g/9oz chunk of pumpkin or squash flesh

50g/2oz black treacle

140g/5oz golden syrup

140g/5oz light soft brown sugar

100ml/3 ½ fl oz semi-skimmed milk

100g/4oz cold butter, diced (plus extra for greasing)

225g/8oz self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

2 tsp mixed spice

2 medium eggs, beaten

8-10 chunks crystallised ginger, thinly sliced

Method

1. Put the pumpkin or squash 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 (alternatively, chop into chunks and boil in a pan of water for 10-15 mins), and leave to cool. Mash or blitz in a food processor until smooth.

2. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved. Set aside to cool a little.

3. Heat the oven to 180C/160C fan/gas mark 4, and line a 900g loaf tin with greaseproof paper. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub it in with your fingertips until no big lumps remain.

4. Whisk the mash and the egg into the lukewarm syrupy mixture, and then stir everything into the dry ingredients. Pour the batter into the prepared tin and then scatter most of the crystallised ginger on top.

5. Bake in the oven for around 45 mins or until a skewer poked in the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick and then cool in the tin.

Enjoy with a cuppa – a few days later, if you can wait!

Post updated 7th November 2016.

The post Squidgy pumpkin and ginger loaf appeared first on Hello! Hooray!.

This recipe originally comes from Delicious Magazine.

Ingredients

225g peeled and deseeded pumpkin or butternut squash, cubed
4 tbsp full cream milk
1 large egg
175g self-raising flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
150g caster sugar
11/2 tsp mixed spice
1/2 tsp grated nutmeg
50g unsalted butter, cut into small pieces
2 tbsp poppy seeds
Grated zest of 1 small lemon

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more.

2. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down and the pumpkin has cooled, then blend to a smooth purée in a food processor. By making sure the pumpkin has cooled you should avoid a dense cake. Scoop it into a mixing bowl and mix in 3 tablespoons milk and the egg.

3. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs.

4. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.

5. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.

Enjoy!

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