PUMPKIN GINGERBREAD


This is a dense gingerbread, made lovely and moist by the addition of the pumpkin purée.


Makes 24


550g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground mixed spice


1 tsp vanilla powder or vanilla extract


1 pinch of salt 250g butter, margarine or low-fat baking spread 170g treacle or molasses 170g golden syrup 2 tbsp ginger syrup 150g soft dark brown sugar 175ml milk 400g pumpkin purée 250g plain Greek-style strained yogurt 2 eggs, beaten Icing sugar, for dusting Small white sugar pearls


YOU WILL NEED 35 x 25cm deep baking tin, greased and lined


1 Preheat the oven to 180C/gas 4. Sift the flour into a large mixing bowl with the baking powder, bicarbonate of soda, spices, vanilla and salt.


2 In a pan, heat the butter, treacle, syrups and dark brown sugar until the sugar has melted.


3 Remove from the heat and leave to cool slightly. Stir in the milk. Pour the syrup mixture into the flour mixture and whisk in. Whisk in the pumpkin purée, yogurt and eggs, and then pour into the prepared tin.


4 Bake in the preheated oven for 25–35 mins until the cake is firm and a knife comes out clean when inserted into the centre of the cake.


5 To decorate, cut the cake into 24 squares and dust with icing sugar. For the cute gingerbread decoration, cut out a small man shape from a piece of paper as a template and place on a square of cake.


6 Dust over icing sugar, then carefully remove the paper template. Press small white sugar pearls into the cakes as eyes and buttons. Repeat with the other squares. This cake will store in an airtight container for up to 3 days.


Traybakes by Hannah Miles, published by Lorenz Books


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