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 pure tbsp ground cinnamon tsp grated nutmeg 1 tsp ground ginger 1 tsp baking powder tsp salt 1 tsp bicarbonate of soda 290m/ 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 Pure 1kg/2lb butternut squash

Description

Soak The Sultanas Overnight In The Rum. Next Day Drain The Sultanas. Set Aside The Sultanas And The Rum, In Separate Bowls. Make The Butternut Squash Purée Cut The Squash In Two Horizontally And Remove The Seeds And Stringy Darts. Bake In A Preheated Ove

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