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Halloween pumpkin cake

300g self-raisin flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate soda
175g sultanas
1/2 tbsp salt
4 eggs,beaten
200g butter
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin,grated
For drenching & frosting
200g soft cheese
85g butter,softened
100g icing sugar
zest of 1 orange and juice of half.

Heat oven to 180c/fan 160c/gas 4.Butter and line a baking or small roasting tin.Put flour,sugar,spice,bicarb,sultanas, and salt into a large bowl and stir to combine.Beat eggs into the melted butter,stir in orange zest and juice,then mix with the dry ingredients till combined.Stir in the pumpkin.Pour into the tin and bake for 30min, or until golden and springy to touch.To make the frosting,beat together the cheese,butter,icing sugar,orange zest and 1 tsp of juice,till smooth and creamy set aside in fridge.When cake is cooled turn it out.Prick all over and drizzle all over with rest of orange juice.Leave to cool completely.Give frosting a quick mix to loosen,and spread all over the top.Keep in fridge till ready to serve.


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1 med onion,chopped
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125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

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4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.