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Makes 8 large pieces
2 cups self-raising flour (or 2 cups flour and 2 tsp baking powder)
1 cup brown sugar
1 tsp nutmeg
1 tsp cinnamon
3/4 cup coconut
1/2 cup pumpkin seeds
3/4 cup dates
1/2 cup crystallised ginger
75g melted butter
1/2 cup cooked and mashed pumpkin
3/4 cup milk
Mix all ingredients quickly as you do muffins.
Put in a greased 24cm pan and bake at 180degC for about 45 minutes or until a skewer inserted in the middle comes out clean.
Drizzle golden syrup over, sprinkle with cinnamon sugar and serve with yoghurt, ice cream or cream.
Scone variation:Use the same ingredients, adding an extra cup of flour and an extra half-teaspoon each of cinnamon and nutmeg.
Rub in the butter until the texture of breadcrumbs then add about half a cup of milk (less than for the slab) and mix lightly with a knife.
Pat out and cut into scones.
Bake at 180degC for about 10-15 minutes.
• Hannah Riches, chef at The Strictly Coffee Company in Bath St, says she was inspired by the Waikato Museum café.
You can make a vegan, dairy-free version by using vegan margarine instead of butter, and soy milk.
Soy milk makes a lovely fluffy mix, she says.
- Requested by Elaine Iversen of Dunedin.
If you have enjoyed a dish in an Otago café or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.