By Lyn Funnell
After our annual visit to Sheepgate Farm in Newick I had plenty of pumpkins stored in the garage for the winter months.
Here is a very popular recipe that I make.
1lb pumpkin flesh
4 1/2 ozs butter or marge
6ozs sugar
2 eggs, beaten
8ozs plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1tsp ground mixed spice
Grease a 2lb loaf tin.
Chop the pumpkin into large pieces, wrap in buttered foil & cook in an oven 22C.
I’d already baked a whole pumpkin and stripped out all the flesh so I didn’t need to bake them for long.
Cream the butter & sugar together. Add the eggs gradually.
Stir in the pumpkin, then fold in the flour & other ingredients.
Don’t overmix the pumpkin. Leave it in small pieces to get the fruity flavour.
You can mix everything in a mixer if you prefer.
Bake in a preheated oven 160C/325F/Gas Mark 3 for about 1 1/4- 1 1/2 hours.
Test that it’s cooked right through.
Leave to cool.
Like all teabreads, it gets better every day & keeps for about a week.
