5 T. caster sugar
75 g. butter
1 c. cooked pumpkin, mashed
2 eggs, lightly beaten
1 c. milk
5 c. self raising flour
extra self raising flour for kneading
Preheat oven to 200 deg C.
In a bowl cream butter and caster sugar until light and fluffy and add in mashed pumpkin, eggs and milk.
Lightly fold in sifted flour and mix into a soft dough and turn onto a floured board using the extra self raising flour and knead very lightly.
Lightly greased an oven tray and roll out to form a round dough and cut into wedges by keeping the round shape and brush lightly with milk.
Bake for 20-25 minutes until golden brown or when skewer inserted comes out clean.
Serve warm with margarine, butter or jam.
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