Pre-heat the oven to 375F/190C/Gas 5.
2 1/4 cups/350g/12oz pumpkin
2 1/4 cups/225g/8oz whole-wheat flour
pinch salt
2 tsp/l0ml baking powder
1 tsp/5ml bicarbonate of soda
1/3 cup/50g/2oz sunflower seeds, chopped
1/3 cup/50g/2oz raisins
2 eggs
2 tbsp/30ml honey
2 tbsp/30ml molasses
1 tbsp/15ml warm water
Serves 6-8
1-Peel the pumpkin, cut into smallish pieces
and boil until tender.Drain and cut up finely.
2-Combine flour, salt, baking powder, sunflower seeds and raisins and mix well.
3-In another bowl beat the eggs and stirs in the honey and molasses. Add 1 tbsp/15mi of warm
water with the pumpkin and beat well.
4-Mix all the ingredients together thoroughly and pour into a greased and floured tin. Bake for
50-60 minutes until done. Allow to stand for 10 minutes in the tin, then cool on a wire rack.
2 1/4 cups/350g/12oz pumpkin
2 1/4 cups/225g/8oz whole-wheat flour
pinch salt
2 tsp/l0ml baking powder
1 tsp/5ml bicarbonate of soda
1/3 cup/50g/2oz sunflower seeds, chopped
1/3 cup/50g/2oz raisins
2 eggs
2 tbsp/30ml honey
2 tbsp/30ml molasses
1 tbsp/15ml warm water
Serves 6-8
1-Peel the pumpkin, cut into smallish pieces
and boil until tender.Drain and cut up finely.
2-Combine flour, salt, baking powder, sunflower seeds and raisins and mix well.
3-In another bowl beat the eggs and stirs in the honey and molasses. Add 1 tbsp/15mi of warm
water with the pumpkin and beat well.
4-Mix all the ingredients together thoroughly and pour into a greased and floured tin. Bake for
50-60 minutes until done. Allow to stand for 10 minutes in the tin, then cool on a wire rack.
