Christmas just wouldn’t feel like Christmas if I didn’t receive a cookery book of some description. This year my Mum bought me a little, unassuming looking recipe book called 101 cakes and bakes published by BBC Good Food. It’s chock full of really great sounding recipes, one of which I tried here back in September.
My sudden urge to get baking was also spurred on by the need to christen my new silicone 2lb loaf tin, a wonder of modern technology. Only those who have experienced the misery of an over browned loaf that doesn’t want to come out of the tin will understand my excitement ;).
I reviewed the contents of my fridge and settled on a yummy sounding pumpkin and ginger teabread, the recipe can also be found on the BBC Good Food website here. In the absence of a pumpkin I used butternut squash, which worked really well and adds moisture to the mix in the same way as carrot does in carrot cake.
Enough blethering here’s the recipe…
butternut squash and ginger teabread
175g butter, melted
140g clear honey
1 egg, beaten
250g raw peeled pumpkin or butternut squash, coarsely grated (approx 500g before peeling and seeding)
100g light muscovado sugar
350g self raising flour
1tbsp ground ginger
2tbsp demerara sugar
Preheat the oven to 160 degrees and butter and line a 2lb loaf tin or, if like me, you have a spanky silicone number you don’t need to do any preparation at all!
Mix the melted butter with the honey and the egg and add the squash.
Stir in the sugar (not the demerara), flour and ginger until all incorporated. Then pour into the tin and sprinkle over the demerara sugar.
Put in the oven for 50-60 minutes, until risen and golden brown…
I settled for 55 minutes and think I could have afforded to leave it for the extra 5 minutes. After removing from the oven, leave it in the tin for 5 minutes before turning it out to cool…
It’s delicious served warm from the oven, in thick slices…
and even better smothered in butter…sod the New Year’s diet and get stuck in!