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I have orders form Mrs D to post this she siad its the best yet.
and I have to make a nouther one
Ok so make your sweet crust pastry (add the secret ingredent)
I used 8 oz self raising flour
4oz stork block margarine (50g)
4oz sugar
pinch salt
secret ingredent is (a teaspoon or 2 of cinnamon)
for the filling
half a medum pumpkin sorry did not weigh it
chop it up microwave it for about 15 min on full, see if its soft if not do again till it is.
then mash it up or blend it, let it cool a bit
mix 1 cup sugar
about 2 teaspoons ground cinnamon
about 1 teaspoon mixed spice
about 1 teaspoon ground ginger
4 eggs
tin of evaporated milk (the 410 tins not the small one the next one up)
whip it all togather
put the pastry in a big flan dish the bigger and deeper the better, part bake if you wish, I didn't, and cook for 45 to 60 min on 175c.
eat and enjoy
and I have to make a nouther one
Ok so make your sweet crust pastry (add the secret ingredent)
I used 8 oz self raising flour
4oz stork block margarine (50g)
4oz sugar
pinch salt
secret ingredent is (a teaspoon or 2 of cinnamon)
for the filling
half a medum pumpkin sorry did not weigh it
chop it up microwave it for about 15 min on full, see if its soft if not do again till it is.
then mash it up or blend it, let it cool a bit
mix 1 cup sugar
about 2 teaspoons ground cinnamon
about 1 teaspoon mixed spice
about 1 teaspoon ground ginger
4 eggs
tin of evaporated milk (the 410 tins not the small one the next one up)
whip it all togather
put the pastry in a big flan dish the bigger and deeper the better, part bake if you wish, I didn't, and cook for 45 to 60 min on 175c.
eat and enjoy
thats my resion anyway and i'm sticking to it 
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