I really rather like Halloween, the costumes, the tongue-in-cheek spookiness. I even have a soft spot for the often completely naff consumer goods, I feel it’s all done in good humour and we host some kind of celebratory something or other in the O’Shea household every year.

Next Friday Mabel and I are off out with the NCT crowd for a party at Vilija’s, the babies AND Mamas are required to wear fancy dress….I have some rather fetching cat ears, that’s about it. But absolutely nothing for Mabel, any suggestions would be muchos appreciated!

I plan on making this absolutely delicious loaf and taking it with me, I ruddy love pumpkin in anything but don’t “think” of it nearly often enough as an ingredient. I didn’t make this one by the way, that was the other Charlotte, who also made these amazing mini pumpkin decorations from icing. If you would like to have a bash at those for yourself I’ll ask Charlotte to leave the instructions in the comments box below.


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  • 175g butter, melted
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin coarsely grated (about 500g/1lb 2oz before peeling and seeding)
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar

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  1. Preheat oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg
    loaf tin with a strip of baking paper.
  2. Mix the butter, honey and egg together and then stir in the pumpkin.
  3. Mix in the sugar, flour and ginger.
  4. Pour into the prepared tin and sprinkle the top with the demerara sugar.
  5. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.