Serves: 12 people

Prep time: 15 mins

Cook time: 30 mins

Recipe

Ingredients

3 Large Eggs

400g Pumpkin Flesh

200ml Orange Juice with Bits

125g Sultanas

300g Plain Flour

250g Caster Sugar

1tsp Salt

1tsp Bicarbonate of Soda

1tsp Baking Powder

1tsp Ground Cinnamon

50g Walnut Pieces

270g Jar Apple Sauce

Method

Pre-heat the oven to 180°C/Gas Mark 4. Cut the pumpkin flesh up into pieces and cook in a saucepan with the orange juice for about 10 minutes, until soft. Then purée in a food processor or with a stick blender. In a mixing bowl, add the pumpkin purée, the apple sauce, walnuts and sultanas and mix well. In another bowl, add all the dry ingredients (flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon) and mix well.

Whisk the eggs together and add to the pumpkin mix. Then add this mix to the dry ingredients, mixing well. Line a 12 hole muffin case with paper cases. Divide the mixture between the cases – you may have enough to make another 6 more, depending on the size of the tray. Bake for 30 minutes, until risen and when a skewer inserted into the centre comes out clean.

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