Pumpkin and ginger honey loaf
Although Halloween has been and gone, there are still plenty of pumpkins lying in fields and waiting to be picked. 'Tis the season for the cumbersome vegetable and there is so much you can do with it.
So, roast half of it in slices with turmeric and a sweet glaze (tamari and olive oil if you're vegan, honey or maple syrup if you want something sweeter), dry roast the seeds and put them on your cereal then use the rest to make this delicious loaf cake that I made from the BBC good food website.
175g of melted butter (I used salted)
140g clear honey
1 large, beaten egg
250g raw, peeled pumpkin (or squash), grated - this is really difficult and tough on the hands! I had lots of large pieces left but it doesn't matter at all.
100g light muscovado sugar
350g Self-raising flour
1tbsp ground ginger
2tbsp demerera sugar for topping
1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line a loaf tin (1.5kg if you have it, mine was 1kg) with a strip of baking paper.
2. Mix the melted butter, honey and beaten egg together and then stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
3. Pour the mixture into the prepared tin and sprinkle the top with the demerara sugar.
4. 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.
the recipe now suggests that you ' Serve thickly sliced and buttered' however, not eating butter anymore and feeling that is is too wrong on every level to use a substitute, I just ate it warm and was not disappointed. the cake was a lot wetter than the recipe photo showed and i think that is because of the pumpkin.
let's see how yours turns out and send me a photo!