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Ingredients Jump to Instructions ↓

  1. 1 butternut pumpkin , roughly cut into 8-10 pieces

  2. 2 eggs , lightly beaten

  3. 5 tablespoons (100g) castor sugar

  4. 5 tablespoons (70g) plain flour

  5. 5 tablespoons (100ml) milk

  6. 5 tablespoons (100ml) vegetable oil (e.g. canola or sunflower)

Instructions Jump to Ingredients ↑

  1. In a medium pot place pumpkin and enough cold water to cover, cover with lid and bring to the boil. Reduce to simmer and cook until flesh is soft (30-40 minutes).

  2. Remove pumpkin from water and allow to cool (5-10 minutes). Scoop out flesh, discarding skin and place in colander, allowing excess liquid to strain. Allow to cool completely.

  3. Meanwhile preheat oven to 200°C and grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper or dust with flour.

  4. Once cooled place pumpkin in a large mixing bowl and use the back of a fork to mush. Pour over eggs, add sugar, flour, milk, oil and mix until combined well.

  5. Bake for 30-35 minutes or until lightly browned and firm to touch.

  6. Allow to cool, slice and serve as meze or dessert.

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