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Squash, white chocolate, pistachio and maple syrup traybake

Sophie Grigson from Great Food Live
Sophie Grigson's irresistible and very more-ish cakes are easy to make and perfect as a tempting tea time treat or sweet snack

Squash, white chocolate, pistachio and maple syrup traybake

Method

1. Preheat the oven to 180C/gas 4.

2. Base-line a 30 x 23cm tin with baking parchment and grease the sides.

3. Put the pumpkin, butter, maple syrup, caster sugar, eggs, flour, baking powder and salt into a bowl and beat together until evenly mixed. Fold in the nuts and chocolate and pour into the prepared tray. Smooth down lightly with a pallet knife.

4. Bake in the oven for about 40-45 minutes until firm to the touch. Cool in the tin.

5. Dust with icing sugar and cut into squares.

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Serves: 12-16

Prep: 15 min
Cook: 45 min

Ingredients
300g pumpkin puree
175g Butter, softened
4 tbsp honey or maple syrup
150g caster sugar
3 Eggs, beaten
280g self-raising Flour
1.5 tsp Baking powder
60g shelled pistachio nuts, chopped
150g white chocolate, chopped
icing sugar, to finish