|275 g g||pumpkin flesh pumpkin flesh|
|175 g g||butter butter|
|softened, plus extra for greasing|
|2 cm cm||ginger ginger|
|peeled and grated|
|1 tsp tsp||vanilla extract vanilla extract|
|200 g g||light brown sugar light brown sugar|
|225 g g||flour flour|
|125 g g||white chocolate white chocolate|
|100 g g||pecan nuts pecan nut|
|vanilla ice cream vanilla ice cream|
|white chocolate white chocolate|
|pecan nuts pecan nut|
Warm pumpkin blondies
Not sure what to do with leftover pumpkin after you’ve finished your Halloween carving? Try this tasty spin on brownies, made with sweet white chocolate and pecan nuts. Substitute the pumpkin for squash, if you’d prefer.
- Place the pumpkin flesh in a saucepan and cover with boiling water from the kettle. Boil for 15 - 20 minutes until tender. Drain, return to the pan and mash, then set aside and allow to cool.
- 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. 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.
- If using for dessert, cut into 9 squares and decorate with the finely chopped white chocolate and pecans. Serve warm with vanilla ice cream.