Preparation time: 20 min
Cooking time: 30 min
Makes: 12 squares
625 ml (2½ c) flour
5 ml (1 t) baking powder
5 ml (1 t) baking soda
a pinch of salt
7 ml (1½ t) ground cinnamon
5 ml (1 t) ground ginger
80 g unsalted butter, softened
500 ml (2 c) brown sugar
2 eggs
500 g pumpkin, cooked
410 g (1 can) evaporated milk
5 ml (1 t) vanilla essence
Sauce
250 ml (1 c) sugar
375 ml (1½ c) thick cream
1. Preheat the oven to 180 °C. Mix together flour, baking powder, baking soda, salt, cinnamon and ginger in a bowl.
2. Add butter and sugar to a bowl and whisk until pale and fluffy. Add the eggs, pumpkin, evaporated milk and vanilla and mix until combined. Add the dry ingredients to the bowl and fold in until combined.
3. Pour the mixture into a deep greased baking pan and bake for 20 minutes. Allow to cool on a wire rack and cut into blocks. Serve with caramel sauce.
4. Sauce: Place sugar evenly in a large saucepan on low heat. When the sugar starts to melt around the edges, use a heat-proof spoon to stir to the centre until completely melted. When the sugar starts to brown whisk in the cream and let it bubble for 5 minutes or until thick.
-Hope Malau
