Instructions: Cook pumpkin in boiling salted water until tender. Mash fine and allow to cool.

Dice onion and bacon.

Mix egg and milk into mashed pumpkin. Saute bacon and onion until lightly browned.

Sift flour, pepper and mustard into a bowl, rub in butter, add bacon and onion. Stir in pumpkin mixture. Turn onto lightly floured surface, knead lightly until smooth (like making scones). Press out to about 3cm thickness with hands and place in a greased heavy based pan.

Cover with foil and cook on BBQ top or in coals (or in a hot oven) for about 30 minutes or until damper is cooked through. Turn damper several times during cooking.

Serve hot with butter.

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