Preparation info
    • Difficulty


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By Elisabeth Lambert Ortiz

Published 1973

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  • ½ lb. plain flour
  • ½ teaspoon salt
  • 1 teaspoon


Sift the flour with the salt, allspice, and ginger into a mixing bowl. Add the raisins. Sprinkle the yeast on the lukewarm water and stir in the sugar. Set aside until it bubbles. Add the butter to the pumpkin while it is still warm, and stir to blend well. Make a well in the flour mixture and add the yeast, pumpkin, eggs and grated rind. Mix to a smooth dough, cover and set in a warm, draught-