Pumpkin & ginger teabread

Halloween cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, clear honey, egg, pumpkin, light muscovado sugar, self-raising flour, ginger and demerara sugar.

Pumpkin & ginger teabread

Pumpkin & ginger teabread

Recipe by Chef Soomro Course: Halloween cake
Servings

4 - 8

servings
Prep time

25 mins

Ingredients

  • Egg: 1 large egg, beaten
  • Butter: 175g butter, melted
  • Ginger: 1 tbsp ground ginger
  • Self Raising Flour: 350g self-raising flour
  • Pumpkin: 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
  • Clear Honey: 140g clear honey
  • Light Muscovado Sugar: 100g light muscovado sugar
  • Demerara Sugar: 2 tbsp demerara sugar

Directions

  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
  2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
  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. Serve thickly sliced and buttered.