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Ginger & Pumpkin Slices


125g butter

75g dark muscovado sugar

150g golden syrup

150g dark treacle (or once I actually used some overboiled marmalade)

250g grated pumpkin or butternut squash

300g plain flour (code 117 from Shipton Mill)

1tsp bicarb of soda

2tsp ginger

2 medium eggs, beaten


Grease & line a 23cm square cake tin.

Put the oven on at 180°C.

Dissolve the sugar in a pan over a medium heat, with the butter, golden syrup and treacle. Then let it cool slightly.

In a mixing bowl, add the grated pumpkin or squash, plain flour, bicarb of soda and ginger. Mix thoroughly.

Stir in the treacle mixture and beaten eggs, until combined and then pour into the cake tin.

Bake for 35 - 40 minutes, until firm.

Allow the cake to cool in the tin, and then gently tip it out and slice.