A beautifully moist ginger bread that's a great way to use up left over pumpkin
- 1 1/2 cups cold mashed pumpkin
- 125 g butter (soft)
- 1/2 cup brown sugar
- 2 tbsp golden syrup
- 1 tbsp maple syrup
- 1 tbsp ground ginger
- 1 egg
- 2 cups SR Flour
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Mix everything together really well either by hand or on low in a mixer. Pour into a loaf tin and bake at 180 deg cel. To make it look a bit flash you can dust with icing sugar or drizzle with orange icing (orange juice and icing sugar).
The Ramblings:
Pumpkin is a bone of contention in my house. I LOVE it, everything about pumpkin makes me happy, growing it, roasting it, Nanna’s pumpkin scones, or my childhood favorite, pumpkin pinenut pasta. Matt on the other hand….. I’ve heard him mumble about pumpkin being satan’s favorite snack…. So the poor left over pumpkin from fruit cake the other day has been on the receiving end of a Matt stink-eye every time he has opened the fridge. It needed to go, so this morning (after finishing sewing my new shirt out of fabulous fabric beetles on it!!!!) it was time to get creative with my pumpkin.