Sun-dried tomatoes and parmesan give this Aussie camp-side classic an Italian twist.
- Preheat oven to 200°C. Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a bowl and use a fork to mash until smooth. Set aside to cool completely.
- Lightly flour a baking tray. Place the flour and butter in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the sun-dried tomato, parmesan and chives, and mix until well combined.
- Add the milk and egg to the pumpkin mixture and stir until well combined. Add to the flour mixture and mix until almost combined. Turn onto a lightly floured surface and use your hands to bring the dough together. Knead for 2-3 minutes or until smooth. Shape the dough into a 20cm disc and place on the floured tray. Use a sharp knife dipped in flour to mark 8 wedges in the dough.
- Bake in oven for 45 minutes or until golden brown and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool. Cut into wedges and serve with cheddar and prosciutto.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set