Sugar Crusted Pumpkin Sponge Cake

Preheat oven to 180 C / Gas 4. Set aside 125g sponge cake mix for the topping. Combine remaining sponge cake mix, 1 egg and melted butter. Pat into a 23x33cm or similar sized baking dish.

In a large bowl, mix pumpkin puree, 2 eggs, spices, 100g sugar and milk. Pour pumpkin mixture over the cake base.

In a small bowl, combine 125g sponge cake mix with 150g sugar. Cut in 110g softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

Bake at 180 C / Gas 4 for 55 minutes.