Kitchen garden cook Pumpkin

Chocolate and pumpkin bundt with maple-syrup glaze

Ingredients

For the bundt pan

15g butter 15g plain flour

For the cake

325g unsalted butter, melted 500g golden caster sugar 5 eggs 120ml soured cream 1tspn vanilla-bean paste 325g plain flour 2tspns baking powder 30g cocoa powder 75ml boiling water 200g pumpkin, cooked and puréed, or canned ½tspn each ground cinnamon, nutmeg