Ingredients

• 250g (2 cups) of pumpkin, peeled, seeded, diced and cooked
• 2 tablespoons of butter
• 1 egg, lightly beaten
• ¼ cup of child's usual milk
• 2 ½ cups of wholemeal self-raising flour
• 1 cup of white self-raising flour
• ¼ teaspoon of salt
• 120 g of Bellamy’s Organic Apple puree

Method

1. Drain warm cooked pumpkin. Place in a bowl and mash with butter until smooth.
2. Stir through egg and milk.
3. Sift flours and salt into warm pumpkin mixture and stir through.
4. Turn onto a floured surface and knead lightly. Pat dough out into a 17 x 27cm lamington tin.
5. With a floured knife, score dough almost all the way through, into 18 squares. Brush with a little extra milk.
6. Bake in oven at 220°C for 15 minutes or until risen and golden.
7. Serve with a tablespoon of Bellamy’s Organic Apple Puree