Ainsley Harriott says, `This delicious moist cake is equally yummy warm or cold'. Delicious served warm with coconut custard, creme fraiche or vanilla ice cream.

Ingredients (Serves 8)

250g plain flour

1 tsp bicarb of soda

1 tsp cinnamon

¼ tsp ground cloves

1 ½ tsp ground ginger

½ tsp allspice

Pinch of salt

150g soft brown sugar

60g softened butter

1 large egg

150g molasses or black treacle

120ml boiling water

200g pumpkin flesh

Method

  1. For the pumpkin puree, cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until tender. Drain, cool, then puree in a food processor or mash with a potato masher.
  2. Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8inch deep cake tin. Sift flour, bicarb, ginger, spices and salt into a large bowl. Stir the molasses / treacle into the boiling water until well combined, then stir in 200g of pumpkin puree.
  3. Beat together the butter and sugar until pale, add the egg and continue to beat until light and fluffy. Gradually mix in the pumpkin and egg mixture into the dry ingredients until well combined. Do not over mix.
  4. Pour into the cake tin and bake in the middle of the oven for 45-50 mins or until an inserted skewer comes out clean. Cool on a wire rack and serve with custard or coconut custard. 

This recipe was kindly donated to the #PumpkinRescue campaign by Ainsley Harriott.