Ainsley's Spiced Pumpkin Cake Serves 8Ingredients:250g plain flour1 tsp bicarb of soda1 tsp cinnamon¼ tsp ground cloves1 ½ tsp ground ginger½ tsp allspicePinch of salt150g soft brown sugar60g softened butter1 large egg150g molasses or black treacle120ml boiling water200g pumpkin fleshMethod: For the pumpkin puree, cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until tender. Drain, cool, then puree in a food processor or mash with a potato masher. Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8inch deep cake tin. Sift flour, bicarb, ginger, spices and salt into a large bowl. Stir the molasses / treacle into the boiling water until well combined, then stir in 200g of pumpkin puree. Beat together the butter and sugar until pale, add the egg and continue to beat until light and fluffy. Gradually mix in the pumpkin and egg mixture into the dry ingredients until well combined. Do not over mix. Pour into the cake tin and bake in the middle of the oven for 45-50 mins or until an inserted skewer comes out clean. Cool on a wire rack and serve with custard or coconut custard. This recipe was kindly donated to the #PumpkinRescue campaign by Ainsley Harriott.Click here for more recipes. Win a signed copy of High Fearnley-Whittingstall's new book For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to email@example.com.Keep up to date with the #PumpkinRescue on Twitter, Instagram & Facebook.