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Post by Plocket on Oct 18, 2006 16:15:16 GMT
I've just done this recipe and thought I'd share it with you. It apparently freezes well for up to three months and is good with soups.
100g self-raising flour
200g semolina
1tsp baking powder
1-2 tsp chilli flakes (optional)
250ml sunflower oil
4 eggs, beaten
200g pumpkin, peeled and coarsely grated
150g frozen sweetcorn, defrosted (I used a can of sweetcorn)
Preheat the oven to 190 degrees C, gas mark 4. Lightly oil a rectangular 18cm x 28cm rectangular roasting tin.
Sieve all the dry ingredients together into a large bowl and stir in a pinch of salt and chilli flakes, if using.
In a separate bowl, beat the oil and eggs together. Pour into the dry ingredients and stir until smooth. Add the grated pumpkin and sweetcorn, and mix until thoroughly combined. Spoon the mixture into the prepared tin, level the top, and cook for about 25 minutes, until risen and golden. Remove from the tin and leave to cool for 5 minutes.
Cut into slices and serve warm or cold.
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