Pumpkin Cake and Toffee sauce
Makes 4 individual cakes

Ingredients

1 small pumpkin
110g self raising flour
125ml sunflower oil
135g light muscovado sugar
2 medium eggs
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
pinch of mixed spice

Sauce
150g light muscovado sugar
150 ml double cream
25g butter

Method
1. Preheat oven to 200°C Fan180°C 375°F Gas 6
2. Lightly brush a small Kugelhopf tin with butter and dust with flour, knocking the excess flour from the tin.
3. Cut the pumpkin into wedges and place on a baking sheet, roast for approx 40 minutes, or until tender.
4. Leave to cool for 10-15 minutes.
5. Reduce the oven temperature to 180°C Fan 160°C 325°F Gas 4
6. Carefully remove the pumpkin flesh (you need 125g) and place in a food processor, then whiz to a puree.
7. Place the oil and sugar in a large bowl and whisk well for 2 minutes (use an electric hand mixer).
8. Beat the eggs separately, then gradually add to the oil and sugar mixture beating well with each addition.
9. In another bowl sift the flour with the bicarbonate of soda, add the spices and fold in with a spatula .
10. Add the egg, oil and sugar mixture and the pumpkin puree and stir in gently to the flour and spices.
11. Making sure the mixture is smooth. Pour into the prepared tins only 1/2 full.
12. Bake for approx 20 minutes until the cakes are well risen and springy to the touch.
13. Remove from the oven and cool for 10 minutes before turning out.
Sauce
14. Place the sugar, cream and butter in a pan, heat gently until all the sugar dissolves.
15. Simmer the mixture for 3 minutes and serve with the warm cakes.