Chocolate covered Butternut Squash, Barley and Cardamon Cake Plumps

 So this recipe started life as Carrot cake whoopie pies, but after a small pre-life crisis became something altogether more interesting. Like the transformation of a middle aged, balding, rotund man to drag act, the transformation may not have been entirely successful, but I am happy. I am the only fan, but just in case you're curious here's the recipe. It is super easy, as everything gets chucked in together. And the barley flour makes for an interesting base. I urge you to try it. But if you don't fancy it, wheat flour would work fine. To fancy them up a little why not sandwiched together with some marshmallow fluff, or Clementine curd or even plain whipped cream.

Ingredients
1 egg
150g castor sugar
50 ml milk
2 teaspoons vanilla extract
75g butter, melted
225g barley flour
50g ground almonds
1/4 teaspoon grated nutmeg
1/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/4 teaspoon ground cardamon
100g grated butternut squash
Half a bar of green and blacks dark choc
Method
Put all the ingredients except the choc into a large bowl and combine.
Allow the mixture to stand for 30 mins.
Preheat the oven to 170oC and line 2 baking trays with baking paper.
When the mixture has settled, heap into 16-20 roughly even sized mounds on the baking trays, leaving 2-3 cm between each one.
Bake for 10-13 mins, until golden and springy to the touch. Remove them from the oven and allow to cool on a wire rack.
Melt the chocolate in a bowl in the microwave in short bursts until smooth and shiney. Then using a spoon, flick the choc over the cake plumps. Make sure you put the baking paper under the rack to avoid completely covering your kitchen in chocolate.