<p>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</p><p>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.</p><p>11. Add Orange rind to softened butter.</p><p>12. Add ½ cup of 9. Soften 125 grams butter 10. Grate the rind off 1 castor sugar to slightly. orange. softened butter.</p><p>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) </p><p>© 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.</p><p>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</p><p>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</p><p>ICING</p><p>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</p><p>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.</p><p>© Lynne Ryan 2005</p>