Big Halloween pumpkins are always impressive and if you have the flesh from one of these, Hugh would recommend using it in his delicious lamb and pumpkin curry, or pumpkin, apple and chilli soup  – both of which will definitely make the most of it. This recipe however calls for a less fiberous fellow.

Smaller squashes usually have the very best flavour and texture (and are great in any of these recipes). So bear in mind, when you’re doing your Halloween shopping, that there’s no reason not to use a bright orange onion squash, a wickedly green kabocha or a ghostly blue Crown Prince (one of my favourite varieties) to make your lanterns.

Ingredients (Makes 12 generous slices)

200g light muscovado sugar
4 large eggs, separated
200g finely grated raw pumpkin or squash flesh
Finely grated zest and juice of 1 lemon
100g raisins
100g ground almonds
200g self-raising flour
Pinch of salt
1 tsp ground cinnamon
Generous grating of fresh nutmeg


  1. Preheat the oven to 170C/gas 3 and line a loaf tin with a base measurement roughly 10 x 20cm.
  2. Use an electric whisk to beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices and sift these in, then fold them in.
  3. Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the cake batter to loosen it a little, then fold in the rest as lightly as you can.
  4. Tip into the prepared tin and level the top. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin then transfer to a wire rack to cool completely before slicing.

This recipe was kindly donated to the #PumpkinRescue campaign by Hugh Fearnley-Whittingstall and the River Cottage team. It can be found in River Cottage Veg Everyday, by Hugh Fearnley-Whittingstall, published by Bloomsbury.