Pumpkin bread
Meals
Make this sodden, cake-like pumpkin bread for an occasional treat. Best served thickly cut with margarine or a shower of maple syrup, and some tea.
Cooking Ingredients
175g spread, dissolved
140g clear honey
1 huge egg, beaten
250g crude stripped pumpkin, or butternut squash, coarsely ground (around 500g/1lb 2oz prior to stripping and cultivating)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar
Cooking Direction
Stage 1
Preheat the broiler to 180C/gas 4/fan 160C. Margarine and line the base and two long sides of a 1.5kg portion tin with a piece of baking paper.
Stage 2
Blend the margarine, honey and egg and mix in the pumpkin or squash. Then blend in the sugar, flour and ginger.
Stage 3
Fill the pre-arranged tin and sprinkle the top with the demerara sugar. Heat for 50-an hour, until risen and brilliant brown. Leave in the tin for 5 minutes, then, at that point, end up and cool on a wire rack. Serve thickly cut and buttered.