Orange Baked Pumpkin

• 500 g pumpkin, cut into chunks
• 125 g dried peaches or apricots
• 125

Place pumpkin and peaches or apricots in an oven roasting bag. Cover pumpkin with orange juice, sprinkle sugar over and add cinnamon. Dot with butter and secure bag, piercing a hole near top to allow the steam to escape. Place in an ovenproof dish and bake at 180°C for 30 minutes