Recycle your pumpkins this autumn with our leftover-pumpkin cake recipe!

Instead of throwing out any leftover pumpkins you may have this autumn, why not turn them into a simple yet delicious pumpkin cake? 

– You only need four basic ingredients, most of which are cupboard staples, plus your leftover pumpkin.

– From start to finish, this cake takes just over half an hour, making it a great option for a spontaneous bake.

– The natural sweetness of pumpkin paired with a light, fluffy texture makes this cake an ideal autumn treat.

Prepare the puree:

If you have raw pumpkin leftovers, here’s how to prepare them for the cake. Carefully slice your pumpkin into manageable pieces – watch your fingers! Spread the slices on a baking tray and roast them in the oven at 200°C (180°C fan)/Gas Mark 6 for about 30-40 minutes until tender. Once cool, scoop out the flesh and mash it to create a smooth puree. 

Ingredients:

– 200g leftover pumpkin puree

– 150g self-raising flour

– 100g caster sugar

– 2 large eggs

Instructions:

1. Preheat your oven to 180°C (160°C fan)/Gas Mark 4.
2. Mix the pumpkin puree and sugar in a large bowl until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the flour gently until you have a smooth batter.
5. Pour the batter into a greased and lined 20cm (8-inch) round cake tin.
6. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

This quick and easy pumpkin cake is not only a fantastic way to use up leftover pumpkin, but it’s also a delightful seasonal bake that fills your kitchen with the warm, comforting aroma of autumn. Enjoy it with a cup of tea or coffee, and savour the flavours of October!

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