Pumpkin gingerbread recipe

• 280 g (9.9oz) Plain flour
• 1 tsp Bicarbonate of soda
• 1 tsp Ground cinnamon
• 3 tbsp Cooked pureed pumpkin
• 1 Pinch of salt
• 170 g (6oz) Unsalted butter
• 45 g (1.6oz) Dark brown sugar
• 45 g (1.6oz) Light brown sugar
• 4 Pieces finely chopped stem ginger
• 220 g (7.8oz) Golden syrup
• 2 tbsp Syrup from the stem ginger jar
• 1 Egg
• 200 ml (7fl oz) Milk
• 4 tbsp Icing sugar
• 1 tbsp Ground cinnamon
• 4 tbsp Melted butter
• 0.5 Pack of soft plain cream cheese
• 0.5 tsp Vanilla extract

1. Heat your oven to 180C /gas mark 4.
2. Line a 900g cake or loaf tin with baking paper and then butter the base and sides.
3. This is just so that the gingerbread is easy to extract later.
4. In a large bowl, combine the dry ingredients - flour, bicarbonate of soda, ginger, cinnamon and salt.
5. In another bowl, cream together the butter and the sugar.
6. Beat in the golden syrup and stem ginger syrup.
7. Add a little of the dry mixture and then the egg.
8. Beat in the last of the dry mixture and then the milk.
9. Lastly, add the pumpkin puree and the stem ginger pieces and give the whole thing one last thorough mix.
10. Pour into the pre-prepared tin.
11. Bake for around 40 minutes or until firm to the touch.
12. To make the Cinnamon Drizzle; take a small saucepan and add the melted butter and cream cheese to soften together.
13. Add the cinnamon, vanilla and icing sugar and stir together thoroughly.
14. Let the gingerbread tin cool enough so that you can pick it up and turn it out of the tin onto a plate.
15. Pour over the Cinnamon Drizzle and let it spill down the sides of the gingerbread.
16. Eat it while it is still warm or let it cool, either way it is lush!

bicarbonate, ground cinnamon, pumpkin, salt, butter, brown sugar, brown sugar, stem ginger, golden syrup, syrup, egg, milk, icing sugar, ground cinnamon, butter, cream cheese, vanilla

Taken from www.lovefood.com/guide/recipes/10797/pumpkin-gingerbread-with-a-cinnamon-drizzle (may not work)