Pumpkin Fairy Cakes
4 oz non dairy marg
4oz self raising flour
4oz caster sugar
Eighth of a medium Pumpkin roasted, peeled and mashed with a fork
2 large eggs
1tsp vanilla extract
Preheat oven to 190°C .
Chop Pumpkin in half scoop out seeds and the stringy bits place on a baking tray and roast for about 20 minutes. Take out and cool. Remove skin before mashing ready for your cake mix.
In a large bowl cream the marg and sugar until light and fluffy Add the egg and vanilla essence and beat well. Add flour a spoonful at a t time until no flour shows in mixture and add the mashed pumpkin.
Spoon a large dessert spoon of the batter into each paper case. Bake until cake is golden and a toothpick inserted in the centre comes out clean, 15 to 20 mins maximum.