Good, better, best

+ Good – Recipe

++ Better – Add more warmth – 1-2 tsp of mixed spice mixed into the dry ingredients will give more punch to the loaf.

+++ Best – Serve a slice with a scoop of ice cream and a drizzle of spiced pumpkin syrup for a decadent dessert.

Pumpkin and White Chocolate Loaf

Desserts Food

This warming pud can be enjoyed throughout Autumn when pumpkins are at their best… but is equally good anytime with a cup of tea!

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10 Servings

Ingredients

• 200g flour

• 50g ground almonds

• 7g baking powder

• 7g bicarbonate of soda

• 7g ground cinnamon

• 100g light brown sugar

• 340g pumpkin puree

• 120g butter, melted

• 50g egg (1)

• 70g Milkybar Mix-Ins

• 20g pumpkin seeds

Method

In a mixing bowl, combine all the dry ingredients (the first six).
In a separate bowl, mix the pumpkin puree, melted butter and egg together. Pour the wet mixture into the dry ingredients and mix thoroughly until well combined.
Transfer the batter into a lined loaf tin. Bake in a preheated oven at 160C for 50 mins. Once baked, remove from the oven and allow to cool.
To finish, melt half of the Milkybar Mix-Ins. Drizzle the chocolate over the cooled cake, then sprinkle the remaining chocolate and the pumpkin seeds on top.
Allow the cake to set before slicing into portions.

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