Pumpkin sandwich

Wash the pumpkin, cut in half, remove the seeds and cut into smaller pieces. Choose smaller pumpkins, they are sweeter and less fibrous.

Put the pumpkin in a baking dish, cover with foil and bake in a preheated oven at 180°C for about 40 minutes, or until soft. The steam from baking will make it extra soft.

Meanwhile, in a large bowl, mix together the flour, baking powder, sugar, vanilla sugar, salt and cinnamon.

Let the baked pumpkin cool, then peel and puree it.

Add the eggs, oil and milk to the pumpkin puree and mix well. Add this mixture to the dry ingredients and mix well again.

Grease the mould with butter, sprinkle with coarse flour and pour the dough into it.

Bake in a preheated oven at 180 degrees for about 45 minutes. The sandwich is done when you poke a skewer into it and it comes out dry. Don't open the oven while baking, the sandwich may burst.

Let the sandwich cool, then invert it onto a wire rack and let it cool completely. This pumpkin sandwich is great as breakfast toast or just for tea.