You will need
450g prepared pumpkin or butternut squash, cut into 2.5cm pieces
1 tbsp olive oil
450g Bramley apples
Juice of ½ lemon
225g butter, softened
275g golden caster sugar
4 eggs
350g self-raising flour
2 tsp baking powder
1 tbsp ground ginger
2 tbsp demerara sugar
Method
1. Pre heat the oven to 180 C/gas mark 4. Butter and line a rectangular baking tin with baking parchment. Place the pumpkin in a roasting tin and drizzle with the olive oil. Bake for 20 to 25 minutes until softened. Mash well using a fork and allow to cool.
2. Peel, core and thinly slice the apples and toss them in the lemon juice to help prevent browning and put to one side. Place the butter, caster sugar, eggs, flour, baking powder and ginger in a large bowl and mix well until smooth. Stir in the cooled mashed pumpkin.
3. Spread half the mixture into the prepared tin. Arrange half the apples over the top, then repeat the layers. Finally sprinkle over the demerara sugar.
4. Bake for 40 to 45 minutes until golden and springy to the touch. Leave to cool in the tin for 10 minutes before turning out and removing the paper. Cut into bars or squares and serve warm with custard or eat cold on its own.
Recipe, Eggs for Soldiers
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