It would be remiss of me not to share a pumpkin-themed recipe this week, with Halloween just around the corner. Great for using up spent squashes from seasonal decorating, and deliciously sweet and moist in their own right when it comes to baking, pumpkin-based bakes are something of an annual theme on Everything Looks Rosie, from pumpkin spice chocolate macarons to pumpkin meringue pie! These warm pumpkin blondies are subtly spicy and filled with sweet white chocolate and pecans. They’re delicious served fresh from the oven, still warm, with a scoop of ice cream to soothe those cold, dark October nights.
275g pumpkin flesh, cubed and steamed for 20 minutes until tender then mashed and cooled (or you can use tinned pumpkin purée like me!)
175g butter, softened, plus extra for greasing
2cm ginger, peeled and grated
1 tsp vanilla extract
200g light brown sugar
1 large egg
225g plain flour
125g white chocolate, roughly chopped
100g pecans, roughly chopped.
Preheat the oven to 180°C/160°C fan/gas mark 5. Grease and line a 20cm x 20cm square shallow cake tin. In a large bowl, whisk together the butter, ginger, vanilla and sugar until creamy.
Add the egg and beat well.
Stir through the mashed pumpkin or squash. Sift over the flour and fold into the mixture using a wooden spoon. Fold in the white chocolate and pecans.
Spoon the mixture into the prepared tin and smooth the surface.
Bake for 35 – 40 minutes, until an inserted cocktail stick comes out clean. Cool in the tin for 10 minutes, then remove and cool on a wire rack for a further 15 minutes.
What pumpkin-themed makes are you baking this weekend?
Recipe via Lidl.