Always check the labels of the products you use.
Method
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Pumpkin. Microwave the cream cheese for 20-30 s to soften, then whisk in the pumpkin, sugar, flour and spices until smooth.
- 3
Batter. Combine the flour, baking powder and salt. Melt the chocolate with the oil, stir in the sugar, then the eggs, milk and vanilla, and fold in the dry mix.
- 4
Marble. Spread half the chocolate batter in the tin, spoon over half the pumpkin, then repeat. Swirl the two together with the tip of a knife.
- 5
Bake. Bake 35-40 min, until a skewer in a chocolate area comes out with only a few moist crumbs.
- 6
Cool. Cool in the tin, then chill 1 h before cutting into 16. Keep refrigerated.
Storage
Keep covered in the fridge for up to 4 days.
Free sugars
17.2 g per serving
34.4 % of the 50 g daily maximum · 68.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 223 kcal |
| Protein | 3.2 g |
| Carbohydrate | 26.2 g |
| of which sugars | 18 g |
| of which free sugars | 17.2 g |
| Fat | 12 g |
| of which saturates | 4.4 g |
| Fibre | 1.8 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
