1. Turn Oven to 180 ºc / 2. Grease a Ring Tin, Paper the Base and Re-Grease / 3. Peel Pumpkin

1. Turn oven to 180 ºC 3. Peel pumpkin. 4 Cut pumpkin into 2. Grease a ring tin, small pieces paper the base and re- grease

5. Put pumpkin in saucepan and just cover 6. Put saucepan on 7 Drain water from 8. Mash pumpkin with water. stove and bring to the pumpkin. until smooth. boil. (Bubbling) Turn down to simmering and cook until pumpkin is soft.

11. Add Orange rind to softened butter.

12. Add ½ cup of 9. Soften 125 grams butter 10. Grate the rind off 1 castor sugar to slightly. orange. softened butter.

13. Cream together 16. Add ½ softened butter orange rind teaspoon and sugar (Use a wooden bicarbonate soda to spoon). sifter. 14. Beat in 1 egg and 1 15. Put 1¼ cups Self Tablespoon golden Raising flour (fill the 1 cup syrup. 1 time and the ¼ cup one time)

© Lynne Ryan 2005 19. Sift together the flour, 20. Stir in the bicarbonate soda, cocoa pumpkin. and custard powder. 18. Add 1 Tablespoon 17. Add 2 Tablespoons custard powder to cocoa to sifter. sifter.

22. Stir in half the flour 23. Stir in half orange 24. Add the rest of 21. Measure ¼ cup orange mixture juice/milk the flour mixture juice or milk into a jug. and stir

25. Add the rest of the 26. Pour mixture into 27. Bake in the oven for 30 28. Leave to cool in orange juice/milk and stir. the prepared tin – 40 minutes or until a the tin for 5 skewer comes out clean minutes, then turn when inserted. out onto a cake cooler

3. Sift cocoa and icing sugar into a bowl. 1. Put 1 cup of icing sugar into a sifter. 2. Add1 tablespoon of cocoa to 4. Add 1 teaspoon sifter. of butter

6. Mix icing with a metal spoon 5. Add 1 tablespoon of to smooth. Add extra water if boiling water. needed. 7. Ice cake. 8. Wash up.