1 c. pumpkin puree
Â½ c. self-rising flour
Â½ c. butter, softened
Â½ c. apricot jam
Â½ c. sultanas, or raisins, or golden raisins
1 t. baking powder
Â½ t. pumpkin pie spice, or mixed spices of choice
Butter a 2 pint baking dish; set aside. Mix softened butter and apricot jam together until well mixed. Beat in egg. Add pumpkin, spice, flour, baking powder, and sultanas; mix thoroughly. Pour into prepared pan, cover with a layer of foil and tie with string. Place on a trivet in a large saucepan and add hot water to half-way up the baking dish. Bring to boil and simmer for three hours, adding more water if necessary. Serve with cream.