A tasty traybake that’s a real sweet treat for Halloween
(Serves 24)
INGREDIENTS
- 250g Co-op unsalted butter, plus extra for greasing
- 375g Co-op plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 300g Co-op Fairtrade light brown soft sugar
- 3 large Co-op British eggs
- Zest and juice of 1 orange
- 400g pumpkin, grated
- 30g Co-op walnut halves, roughly chopped
- 5 tbsp maple syrup
- 100g Co-op soft cheese
METHOD
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease and line a 30cm x 20cm baking tin
- Sift 300g of the flour, the bicarbonate of soda, baking powder and cinnamon into a bowl, then stir in the sugar
- Melt 225g of the butter and whisk in the eggs, adding half the orange juice and zest too
- Fold into the dry ingredients until just combined, then stir in the pumpkin
- Pour into the tin and bake for 35-40 mins, until springy to the touch
- Set aside to cool completely
- To make the crumble, rub the remaining butter and flour together to resemble breadcrumbs
- Add the walnuts and 3 tbsp of the maple syrup, then bake on a non-stick tray for 15-20 mins, until golden
- For the icing, beat the cheese with the remaining orange zest and juice
- Stir in the rest of the maple syrup, then drizzle on the cake
- Scatter over the crumble and cut into squares to serve
