Pumpkin & ginger teabread

Cuts into 10 slices Prep 25-30 mins Cook 50 mins-1 hr 65p a portion 351 kcals, 15g fat, 9g sat. fat, 24g sugar 175g butter, melted 140g clear honey 1 large egg, beaten 250g pumpkin flesh, or butternut

squash, coarsely grated 100g light muscovado sugar 350g self-raising flour 1 tbsp ground ginger 2 tbsp demerara sugar

1 Heat oven to 180C/160C fan/gas 4. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.

2 Mix butter, honey and egg and stir in pumpkin. Mix in sugar, flour and ginger. Pour into the tin and sprinkle with sugar. Bake for 50- 60 mins, until risen and golden. Leave in the tin for 5 mins, then turn out and cool on a wire rack. Serve thickly sliced and buttered.