Wednesday, August 10, 2016
An easy, delicious and quintessentially Australian recipe ... for my friend Elizabeth!
900 g pumpkin, peeled and cut into chunks
50 g butter
4 cups wholemeal flour
4 tsp baking powder
Microwave the pumpkin until it is soft, then mash roughly and stir the butter in so it melts through. Cool the mixture a little, then beat the eggs in. Add the flour and baking powder and mix well, adding up to half a cup of milk if required to make a soft dough. Turn onto a floured tray and pat into a square or round about 3 cm thick. Bake at 200 degrees C for about 20 minutes. Cool a little, then break into chunks and serve with butter.
I like to freeze buttered scones to take to work for lunch.