With the winter nights drawing in and the grey, cloudy days the main feature of the weather forecast these days, I want something sweet and spicy to lift my spirits. This cake is delicious. I’ve never had pumpkin in a cake before and ginger is one of my all-time favourite flavours, so obviously I had to try this recipe. The texture is moist and the heat of the ginger is guaranteed to hit the spot and take the edge off the autumnal gloom.

 

Ingredients

(Recipe from BBC Good Food, Birthday Issue, 2014 )

250g pumpkin, peeled and cut into roughly 2 cm pieces

50g black treacle

140g golden syrup

140g light soft brown sugar

100ml semi-skinned milk

110g cold diced butter

250g self-raising flour

1 teaspoon bicarbonate soda

1 teaspoon ginger

2 teaspoons mixed spice

2 medium eggs

5 chunks crystallised ginger, thinly sliced

3 balls stem ginger

• Put the pumpkin…