1 kg peeled pumpkin, cut into pieces
8.4 fl oz (1 c) cake flour
0.3 fl oz (2 t) baking powder
0.3 fl oz (2 t) vanilla powder or pasta
0.16 fl oz (1 t) fine cinnamon
0.16 fl oz (1 t) salt
6—8.4 fl oz (3/4 –1 c) brown sugar
8.4 fl oz (1 c) milk brewed with one rooibos tea bag
2.1 oz melted butter
Handful chopped pecan nuts
1 Preheat the oven to 356°F. Spread a big oven pan.
2 Cook or steam the pumpkin until soft.
3 Mix all the dry ingredients together and add the sugar.
4 Place the pumpkin in a food processor, add dry ingredients, eggs and butter until smooth.
5 Dish in the oven pan, sprinkle pecan nuts over and bake for about 50 minutes.
6 Serve with ice cream as dessert.