Halloween has been celebrated for more than 2,000 years but today, it gives children the chance to dress up and take part in trick or treating. This cake is a really good way to use up all that pumpkin flesh you scoop out to make your lanterns.
1.35kg (3lb) pumpkin or butternut squash, peeled, deseeded and diced
½tsp grated nutmeg
150g (5½oz) light brown sugar
115g (4oz) desiccated coconut
397g can Carnation Condensed Milk
1tsp vanilla extract
55g (2oz) butter, melted
55g (2oz) raisins
Preheat the oven to 190°C, 375°F, Gas Mark 5.
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.
Grease an 18cm x 25.5cm (7in x10in) rectangular baking dish. (I didn’t line the bottom of my tray with grease-proof paper and I wish I had, because I couldn’t get the cake out at the end!)
In a large bowl mix together the remaining ingredients and the cooked pumpkin.
Pour into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch. Let it cool in the tin for 15-20 minutes (to finish setting) and then turn out.