500g butternut pumpkin, peeled, chopped
- 2 cups self-raising flour, sifted
- 1 teaspoon fennel seeds
- 2 teaspoons dried oregano
- 75g butter, melted
- 1/2 cup reduced-fat milk
- 2 eggs, lightly beaten
- 2 teaspoons fresh rosemary sprigs
- Butter, to serve (optional)
Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper.
Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes.
Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.
Mmmm. Sugar, salt and water. Can you beat it? This is salty toffee. Combine 1 cup of caster sugar and a quarter of a cup of water in a saucepan. Gradually increase the heat until the sugar dissolves and the mixture begins to turn caramel brown. Pour mixture over a lined baking tray, sprinkle with sea salt flakes and allow to cool before breaking it up. Be careful though - mixture is very hot - I have the blister to prove it where I "just thought I'd try a little bit of it".