Method

Preheat oven to 200degC. Steam pumpkin until soft, then dry off briefly in oven and puree. Sift flour with salt and rub in butter and pumpkin puree. Add egg and up to 1/4 cup milk, if necessary, to make a soft dough, then turn out onto a floured baking tray.

With floured hands, pat dough into a round 3cm thick. Using the back of the knife, mark into wedges or squares. Brush dough with milk and bake for 15-20 mins until golden brown and firm when tapped.

Cool, then split and butter to serve.