Fiendish pumpkin cake

These super treats make a great change from shop bought sweets and your kids will love making and decorating them with spooky designs for Halloween

Serves: 6-8
Preparation time: 30 mins
Cooking time: 55-60mins

What you need:

• 1.35kg (3lb) pumpkin or butternut squash, peeled, deseeded and diced
• ½tsp grated nutmeg
• 150g (5½oz) light brown sugar
• 1tsp salt
• 115g (4oz) desiccated coconut
• 397g can Carnation Condensed Milk
• 1tsp vanilla extract
• 55g (2oz) butter, melted
• 55g (2oz) raisins

What you do:

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10-15 minutes until soft. Mash and cool slightly.
3. Grease an 18cm x 25.5cm (7in x10in) rectangular baking dish. In a large bowl mix together the remaining ingredients and the cooked pumpkin.
4. Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.

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