Jill's Recipe: Pumkin Squares

Pumpkin season has begun – so cheap and plentiful it’s a shame to waste the nutritious tasty flesh when you’re carving your ghoulish lanterns. My little squares can be decorated with spiders, bats or anything creepy of your choice - the edible variety of course! or just left plain for the adults to enjoy!

Pumkin Squares

300g Self raising flour

300g light brown sugar

3tsps mixed spice

2 tsp bicarbonate of soda

175g sultanas

Pinch of salt

4 large eggs

200g melted butter

1 orange zested

1tbsp orange juice

500g pumpkin flesh grated

Frosting

200g full fat soft cream cheese

85g softened butter

100g icing sugar

1 orange – zested and juice of half.

Method

Heat oven 160c fan or gas 4. Butter and line a 30x20cm baking or small roasting tin

Put the flour, spice, sugar, bicarb, sultanas and salt into a bowl and stir to combine

Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.