Squash, White Chocolate, Pistachio and Maple Syrup Traybake

Sophie Grigson's irresistible and very more-ish cakes are easy to make and perfect as a tempting tea time treat or sweet snack
By Sophie Grigson
Squash, White Chocolate, Pistachio and Maple Syrup Traybake
  • Rating:
  • Serves: 12-16
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 300 g pumpkin puree
  • 175 g butter, softened
  • 4 tbsp honey or maple syrup
  • 150 g caster sugar
  • 3 eggs, beaten
  • 280 g self-raising flour
  • 1.5 tsp baking powder
  • 60 g shelled pistachio nuts, chopped
  • 150 g white chocolate, chopped
  • icing sugar, to finish


1. Preheat the oven to 180C/gas 4.

2. Base-line a 30 x 23cm tin with baking parchment and grease the sides.

3. Put the pumpkin, butter, maple syrup, caster sugar, eggs, flour, baking powder and salt into a bowl and beat together until evenly mixed. Fold in the nuts and chocolate and pour into the prepared tray. Smooth down lightly with a pallet knife.

4. Bake in the oven for about 40-45 minutes until firm to the touch. Cool in the tin.

5. Dust with icing sugar and cut into squares.

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