Ingredients
225g peeled and deseeded pumpkin or butternut squash, cubed4 tbsp full cream milk1 large egg175g self-raising flour1/2 tsp baking powder1/4 tsp bicarbonate of soda150g caster sugar 1 1/2 tsp mixed spice1/2 tsp grated nutmeg50g unsalted butter, cut into small pieces2 tbsp poppy seedsGrated zest of 1 small lemon
METHOD
How to make pumpkin, poppy and lemon loaf
1. Preheat the oven to 180°C/fan160°C/gas
4. Grease a 900g loaf tin and line with baking paper or greaseproof
paper, then grease well once more. Cook the pumpkin in boiling water for
10-15 minutes, until tender. Drain well and leave until the steam dies
down, then blend to a smooth purée in a food processor. Scoop into a
mixing bowl and mix in 3 tablespoons milk and the egg.
2. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
3. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.
Tip: The purée gives a wonderfully moist texture and will keep in an airtight tin for a week.
2. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
3. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.
Tip: The purée gives a wonderfully moist texture and will keep in an airtight tin for a week.
