Ingredients

Ingredients

• 55g/2oz sultanas

• 55ml/2fl oz dark rum

• 225g/8oz unsalted butter, softened

• 400g/14oz plain flour

• 55g/2oz dried cherries

• 55g/2oz dried cranberries

• 55g/2oz chopped dates

• 85g/3oz raw grated butternut squash

• 400g/14oz soft brown muscovado sugar

• 4 free-range eggs

• 225g/8oz butternut squash purée

• ½ tbsp ground cinnamon

• ½ tsp grated nutmeg

• 1 tsp ground ginger

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp bicarbonate of soda

• 290m/½ pint buttermilk or milk with the juice of 1 lemon (leave to curdle for 20 minutes)

• 110g/4oz chopped walnuts

• 1 orange, grated rind

• 1 unwaxed lemon, grated rind

For the rum sauce:

• 200g/7oz soft brown muscovado sugar

• 2 oranges, juice only

• icing sugar (optional)

For the butternut squash purée:

• 1kg/2¼lb butternut squash

Description

Recipe Uses 55g/2oz Sultanas , 55ml/2fl Oz Dark Rum , 225g/8oz Unsalted Butter, Softened , 400g/14oz Plain Flour , 55g/2oz Dried Cherries , 55g/2oz...

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