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Gluten Free
Servings 8
Calories 441 kcal
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

Ingredients
 

  • 1.35 kg pumpkin or butternut squash, peeled, de-seeded and diced.
  • ½ tsp grated nutmeg
  • 150 g light brown sugar
  • 1 tsp salt
  • 115 g desiccated coconut
  • 397 g Carnation Condensed Milk
  • 1 tsp vanilla extract
  • 55 g butter, melted
  • 55 g raisins

Instructions
 

  • Preheat the oven to 190C, Gas 5.
  • Add the pumpkin to a large pan, cook in boiling water for 20 minutes. Or place in a large bowl and microwave on high with 3 tablespoons water for 10 to 15 minutes until soft.
  • Mash and cool slightly.
  • Grease an 18cm x 25.5cm (7 x10 inch) rectangular baking dish.
  • In a large bowl, mix the remaining ingredients and the cooked pumpkin.
  • Spoon into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch.
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Nutrition Facts
Fiendish Pumpkin Cake
Amount per Serving
Calories
441
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
32
mg
11
%
Sodium
 
421
mg
18
%
Potassium
 
920
mg
26
%
Carbohydrates
 
65
g
22
%
Fiber
 
4
g
17
%
Sugar
 
51
g
57
%
Protein
 
7
g
14
%
Vitamin A
 
14670
IU
293
%
Vitamin C
 
17
mg
21
%
Calcium
 
200
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Cookies / Brownies / Bars, Dessert
Cuisine Autumn, British, Halloween
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