Send in by Joey Hannekom

60 min cooking time
30 mins preparation time
Serves 6
1 kg Pumpkin peeled and cubed
10 ml Robertsons Cinnamon
10 ml Robertsons Sage
45 ml Water
15 ml Margarine
125 ml Margarine
150 ml White Sugar
1 Extra Large Egg lightly beaten
160 ml Milk
160 ml Cake Flour
5 ml Baking Powder
Salt to taste
30 ml Margarine
125 ml Honey

Preheat oven to 180°C .
Place pumpkin into an oven-proof dish and sprinkle with water, Robertsons Cinnamon and Robertsons Sage. Dot with margarine and cover with tin foil. Bake for about 45 minutes or until the pumpkin is soft. In a small saucepan melt the margarine and stir in the white sugar until the sugar is slightly dissolved. Stir in the beaten egg and milk to this mixture and then add the dry ingredients. Mix well and pour over the cooked pumpkin in the dish. Bake for about 30 minutes until golden brown. Heat the margarine and honey together in a small sauce pan and allow to simmer for two minutes.
Pour the syrup over the pie and serve hot.

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