1. Preheat oven to 200g. Line a baking tray with baking paper. Place pumpkin in medium saucepan; cover with cold water. Bring to boil. Cook, uncovered, for 10-15 minutes or until tender. Drain well; return to pan. Cook and stir over moderate heat for 2 minutes or until pumpkin is dry; mash. 2. Sift flour, salt and nutmeg into a large bowl. Using fingertips, rub in butter to make crumbs. Make a well in centre. Add pumpkin, milk and egg; mix until just combined. 3. Turn out dough onto lightly floured surface; knead until smooth. Shape dough into a 15cm round, about 3cm thick. Place on prepared tray; cut a cross in centre, about 1cm deep. 4. Dust with flour. Bake for 15 minutes. Reduce heat to 180°C Bake for 20 minutes more or until it sounds hollow when tapped. Serve with dip. 5. FRENCH ONION DIP: 6. Heat a frying pan over moderate heat. Cook and stir bacon for 3-4 minutes or until crisp. Drain on paper towels; let cool. Combine remaing ingredients in a medium bowl; stir through bacon. Cover with plastic food wrap; chill until required. Serve topped with onion. ---------------------------------------------------------------------------
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