300g pumpkin purée
175g butter – softened
4tbsp golden syrup
150g caster sugar
3 eggs – beaten
280g self-raising flour
1 1/2 rounded teaspoons baking powder
a pinch of salt
60g chopped mixed nuts
150g white chocolate – chopped


1. Preheat the oven to 180C/160C Fan/Gas Mark 4. Base-line a 30x23cm tin with baking parchment and grease the sides.
2. Put all ingredients except the nuts and chocolate into a bowl and beat together until evenly mixed. Fold int he nuts an chocolate and pour into the prepared tray. Smooth down lightly.
3. Bake in the preheated oven for about 40-45 minutes, or until firm to the touch. Cool in the tin. Dust with icing sugar and cut into squares.