Makes: 1 large loaf cake • Time: 1 hour 10 minutes, plus 15 minutes cooling
CONTAINS
Vitamin A, B-group, C & E, fibre, carotenoids, copper, manganese, selenium, calcium, protein, iron and magnesium
YOU NEED
110g unsalted butter, plus extra for greasing • 110g black treacle
110g golden syrup • 110g muscovado sugar
150g roasted acorn squash purée (spiced power pot) • 2 teaspoons fresh ginger, finely grated
1 large egg, lightly beaten • 200g self-raising flour
4 tablespoons mixed seeds, blitzed to a coarse powder in a mini food processor
1 teaspoon bicarbonate soda • 1 teaspoon ground ginger
1 teaspoon ground cinnamon • 1 teaspoon allspice • 200ml soya or dairy milk
Preheat the oven to 170°C/325°F/Gas 3. Butter a large loaf tin and line the base with baking paper. Place the butter, treacle, golden syrup and sugar in a pan and gently cook until melted. Stir in the squash purée and fresh ginger. Set aside to cool for 5 minutes, then stir in the egg. In a mixing bowl, combine the flour, seeds, bicarbonate of soda and spices. Stir the treacle mixture into the flour mixture, then gradually add the milk to make a thin batter. Pour into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.