Here is the first of this season’s obligatory pumpkin recipes… a warm, spicy pumpkin tray bake with hot ginger icing! I was delighted to find a can of pumpkin puree in my local supermarket a couple of weeks back because it’s not usually easy to get hold of in the UK. I didn’t have a recipe in mind but I bought some anyway knowing I’d be glad I did in the near future. And I am, indeed, glad!
I decided to use the canned pumpkin in a traybake, inspired by one of the Great British Bake Off’s latest challenges. I believe these are called “Blondies” which are brownies that use brown sugar instead of chocolate… Did I get that right?? Well they certainly fit the bill. They are moist, spongey and warming with a little bit of a kick from the ginger. Such a gorgeous bake to enjoy on a cold Autumn day!
Pumpkin & Ginger Traybake
Preheat the oven to 180C/350F/Gas 4. Grease a 8in x 12in brownie tin and lightly dust with flour.
In a large bowl, whisk the butter, eggs, sugar and pumpkin puree until smooth and creamy. Sift in the flour and baking powder then mix again until well combined.
Stir in the white chocolate chunks then transfer the mixture to the greased and floured brownie tray.
Place the tray in the oven to bake for 15 minutes, until spongey, springy and golden. Remove from the oven and allow to cool in the tin. After about 10 minutes, run a knife around the edges to loosen and then transfer to a wooden serving board.
Whilst you wait for the traybake to cool, make up the icing by mixing all of the ingredients in a bowl until a thick, runny icing is formed. Add more water if needed.
Drizzle onto the pumpkin traybake in zig zag patterns. Dust with some more icing sugar.
Cut into squares and enjoy!
So who watched the latest episode of Great British Bake Off? What was your favourite creation? I fell in love with Christine’s Bavarian clock tower, I’d like to make something like that for Christmas! And poor Frances, her button biscuit tower looked so wonderful before it toppled over…