400g pumpkin - remove skin and cubed
1/2 cup self-raising flour
20g butter (melted)
30g icing sugar
2 tbpp white sugar (for topping)
1 1/2 tbsp vanilla essence
2 tbsp dried raisins or blackcurrants.
Simmer pumpkin with enough water (abt 2 cups) to soften.
Remove, drain off water if any left and mash.
Once cool down, add flour bit by bit while stirring with a spatula.
In a mixing bowl, whisk egg, icing sugar, butter and vanilla essence.
Stream into pumpkin mixture and fold gently.
Then fold in the raisins.
Tip cake mixture in a greased baking pan.
Sprinkle the 2 tbsp of white sugar over.
Bake at 17/180c for about 40 min or until cake is cooked.
Remove from oven.