Baked Pumpkin

• 1 small, very ripe pumpkin (with a hard shell)
• Milk as required

Slice the stem end from pumpkin, to form a cover with a handle. Scoop out the seeds and stringy fibres so that only the solid meat remains. Fill the shell with milk, cover with foil, and bake very slowly in the bottom of the oven for 6-7 hours when doing other baking.

To serve, add more milk to the brim and eat straight from the shell.