Note: These are metric measurements, but they’re usually pretty close anyway. So, 1 cup metric, is 1.06 cup US.
Ingredients
- ½ cup raw sugar
- 1 cup cooked pumpkin
- ½ cup salad oil
- 1 tsp vanilla extract
- 2 tbsp chopped rosemary
- 1 cup sultanas
- 2 tsp fresh grated ginger
- 2 cups self-raising flour
- ½ tsp salt
- ½ tsp cinnamon powder
- ½ tsp nutmeg
- ¼ tsp ginger powder
Directions
- Preheat the oven to moderate 180°c and grease or line a baking tray.
- Cut up pumpkin, and steam it till soft. Measure out 1 cup.
- In a large bowl beat the cooked pumpkin, sugar, oil and vanilla.
- Add the sultanas, chopped rosemary and freshly grated ginger.
- Mix all the dry ingredients with the flour: Nutmeg, cinnamon powder, ginger powder and salt.
- Add it to the pumpkin mixture, and mix well to avoid clumps of flour.
- Drop spoonfuls onto a greased tray and bake in the oven for 20-30 min or until golden.
I never thought about combining rosemary and pumpkin. I might have to give it a try!
