If you of­ten over­es­ti­mate the amount of veg you’ll need for din­ner, use ev­ery­thing up quickly by adding it to your pud­ding

Easy Cook - - NEWS -

The bake for all of your left­over veg

Left­over veg & or­ange cake

Makes 15 squares Prep 40 mins plus cool­ing Cook 30 mins 36p a square 346 kcals, 13g fat, 7g sat. fat, 40g sugar


200g but­ter, melted, plus ex­tra for greas­ing 140g sul­tanas or raisins zest and juice 2 or­anges, or 4 clemen­tines 300g self-rais­ing flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground gin­ger 1 tsp bi­car­bon­ate of soda 4 large eggs, beaten with a fork 300g car­rots, parsnips, pump­kin, but­ter­nut squash or swede, or a mix­ture, grated 200g ic­ing sugar or fon­dant ic­ing sugar few crushed white sugar cubes

1 Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm bak­ing or roast­ing tin with bak­ing parch­ment. Mix the sul­tanas and zest and juice from 1 or­ange (or 2 clemen­tines), and mi­crowave on High for 2 mins.

2 Mix the flour, caster sugar, spices, bi­carb and pinch of salt into a large bowl. Mix the eggs with the melted but­ter and sul­tana mix­ture, then tip into the dry in­gre­di­ents and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35- 40 mins, or un­til a skewer poked in the cen­tre comes out clean. Cool in the tin.

3 Once cool sift the ic­ing sugar into a bowl and stir in re­main­ing or­ange zest plus enough juice to make a runny ic­ing. Driz­zle all over the cake and scat­ter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve. Heat oven to 180C/160C fan/gas 4. But­ter and line a 2lb loaf tin with bak­ing parch­ment. In a large bowl, whisk 2 eggs, 125ml veg oil and 85g soft brown sugar, then add 350g coarsely grated cour­gettes and 1 tsp vanilla ex­tract. In an­other bowl, com­bine 300g plain flour 2 tsp cin­na­mon, ¼ tsp nut­meg, ½ tsp bi­car­bon­ate of soda, ½ tsp bak­ing pow­der, 85g wal­nuts, roughly chopped, and 140g sul­tanas with a pinch of salt. Stir the dry in­gre­di­ents into the wet mix­ture, then pour into the tin. Bake for 1 hr, un­til a skewer comes out clean. Leave to cool, then serve, or freeze for up to 1 month. Serves 8.

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