Don’t know what to do with all of your Halloween pumpkins? We’ve got just the recipe for you! Mixed with delicious raisins and nutmeg, this cake is sure to become your new favourite autumn treat. If you don’t like pumpkin, try making it instead with butternut squash – it will be just as tasty!
Recipe courtesy of Cook Vegetarian.
Serves: 6
Cooking time: 1 hour +
Ingredients
1.35kg of pumpkin or butternut squash, peeled, deseeded and diced
½ tsp grated nutmeg
150g light brown sugar
1 tsp salt
115g desiccated coconut
397g can Carnation Condensed Milk
1 tsp vanilla extract
55g butter, melted
55g raisins
Preheat the oven to 190C/375F/Gas Mark 5.
In a large pan, add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with three tablespoons water for 10–15 minutes until soft. Mash and cool slightly.
Grease an 18cm x 25.5cm rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.
Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.
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