250g peeled, chopped pumpkin or butternut squash
150g golden caster sugar
175g butter, softened
350g self raising flour
1/2 tsp bicarbonate of soda
4 tbsp milk
50g pumpkin seeds
1.Heat the oven to 190c, 170c fan, gas 5.
2. Place the pumpkin or squash into a food processor and blend until finely chopped. Add the remaining ingredients except pumpkin seeds and blend until smooth but do not over mix. Stir in most of the pumpkin seeds reserving a few to sprinkle over the top.
3. Divide the mixture between the cases filling at least three quarters full. Sprinkle with pumpkin seeds and bake for 20-25 mins until golden brown, and just firm to the touch. Allow to cool. These will keep in a cake tin for 2-3 days.