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This recipe has a great balance of sweet white chocolate and puréed pumpkin, then topped with pumpkin seeds for a lovely savoury flavour. It is a perfect autumnal afternoon snack or a halloween treat, using seasonal pumpkins.

Serves 10


200g Pumpkin pieces 225g White Chocolate 200g Unsalted Butter 150g Light Brown Sugar 4 Eggs

1 lime
1tbsp Of Tamarind Or Tamarind Paste
100g Plain Flour
4tsp Ground Ginger
85g Crystallised Stem Ginger Finely Diced (plus extra syrup from the jar for drizzling later)
25g pumpkin seeds

Here’s how:

Preheat the oven to 180 degrees fan.
Place the pieces of pumpkin on a baking tray and roast in the oven for about 30 minutes or until mushy and soft.
Grease and line a 20cm square baking tin.
Place a large pan of water on a medium heat and bring to a simmer. Put the white chocolate and butter in large heat proof bowl and place on top of the pan of simmering water to melt gently. This way of melting significantly reduces the risk of burning the chocolate.
Remove the pumpkin from the oven and leave to cool.
Place the tamarind into a blender, add the juice of the lime and blitz. When the tamarind and lime juice is combined mix together with the pumpkin.
Crack the eggs into a bowl with the sugar and whisk using a hand held electric whisk for 4-5 minutes until pale and frothy. The air whisked into the eggs during this process will help the brownie to rise during baking.

When the chocolate and butter mix is completely melted and combined, stir in the pumpkin and tamarind mix, followed by the diced stem ginger.
Slowly, pour in the egg mixture, folding carefully with a metal spoon to ensure as much air as possible is retained in the mix. If you were to beat or stir in the egg too hard then there’s a high chance the blondie wouldn’t rise properly, leading to a very stodgy and heavy texture.


Recipe by Peter Sidwell


Pumpkin & Ginger Blondies

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