Pumpkin Cake
Serves: 6
Ready in: 15 to 30 mins
Ingredients:
1.35kg pumpkin or butternut squash, peeled, deseeded and diced½ 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
method:
- Preheat the oven to 190°C, 375°F, 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 3 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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