Today is the last of our yummy recipes based on ‘leftover’ pumpkin flesh from carving out Jack O’ Lanterns (read our step-by-step guide to caving the perfect Jack O’ Lantern pumpkins.

So far, we’ve had Halloween Pumpkin & Chickpea Curry, Halloween Pumpkin Cassoulet With Parsnips, and Halloween Pumpkin Chutney.

Today, we show you have to turn any leftover pumpkin flesh into a delicious tray bake. If you love carrot cake, you’ll love this! 

Category: Dessert

Preparation time: 20mins

Cooking time: 30mins

Total time: 50 mins

Servings: 15

Ingredients:

• Zest of 2 oranges
• Juice of half an orange, plus 1 tablespoon
• 2 cups of pumpkin flesh
• 1 1/3 cups of butter
• 4 eggs
• 2 cups self-raising flour
• 2 cups of light muscovado sugar
• 3 teaspoons of mixed spice
• 2 teaspoons of bicarbonate of soda
• 1 cup of sultanas
• 1/2 teaspoon of salt
• 1 cup of icing sugar
• 3/4 cup of soft cheese 

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

Directions:

How to make your Halloween Pumpkin Tray Bake:

1. Heat your oven to 320°F.
2. Zest your oranges using the fine grate of a box grater and set aside. Juice one of the oranges (you will need the juice of half an orange, plus 1 tablespoon).
3. Now, use the coarse grate of a box grater to roughly grate your pumpkin flesh.
4. Line a roasting / baking tray (around 30 x 20cm) with baking parchment.
5. In a pan, melt 1 cup of the butter, and then pour into a medium sized bowl.
6. Add the eggs to the melted butter and whisk well using a small balloon whisk. Then stir in half the orange zest and 1 tablespoon of orange juice, and set aside.
7. In a separate bowl, combine the flour, sugar, mixed spice, bicarbonate of soda, sultanas and salt, stirring well with a flexible mixing spatula.
8. Now, add the liquid egg, butter and orange mixture you set aside earlier to the dry ingredients, mixing well with a ‘spoonula’ spatula until combined.
9. Stir in the grated pumpkin until well combined.
10. Pour the batter into your lined baking / roasting tray and place into the oven for 30 minutes. The tray bake should be springy to the touch and golden in colour when ready.
11. While the tray bake is baking, make your frosting. First of all, make sure your remaining 1/3 cup of butter is soft. If it is still hard, take a small bowl and use a Y-peeler to create thin soft slices – instant soft butter!
12. In a large bowl, sift in the icing sugar, and then add the cheese, the softened butter, the remaining orange zest, and 1 teaspoon of the orange juice, and beat well using a small balloon whisk until smooth and creamy. Place your frosting into the fridge until needed.
13. Allow the cake to cool for 5 minutes on a cooling rack after taking it out of the oven. Then prick it all over with a skewer, and drizzle over the remaining orange juice while it’s still warm. Allow to cool completely.
14. Take the frosting out of the fridge. Use a frosting spatula to stir through to loosen the frosting, and then use it to spread the frosting over the top of your tray bake, creating peaks and swirls. Happy Halloween!

Tools used:

Measuring spoons

Measuring cups

Box grater

2pc kitchen whisk set

3pc spatula set

Kitchen peeler set

Chef Remi recommends:

Our 3 piece spatula set contains everything you need for mixing, scraping, folding, frosting and spreading. 

A spoonula (half spoon half spatula) for folding dough, mixing batter, scraping and scooping. A square spatula for perfect scrambled eggs without damaging skillets, even nonstick. And a mini spatula for frosting, or spreading jams or butter.

All heat resistant up to 600°F and completely dishwasher safe!

Add these indispensable kitchen tools to your collection today.