Pumpkin is a great vegetable to take along on safari. It’s versatile and keeps well. It’s also robust and doesn’t mind if your vehicle is rocking over Van Zyl’s Pass.

You need: (for 6-8 portions)

• 3 cups cooked pumpkin or butternut, mashed
• 1 x 380 g tin Ideal milk
• 1 cup cake flour
• 1 cup full-cream milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted (plus extra for greasing
  the pot)
• cinnamon sugar
   

Get cracking:

• Thoroughly grease a flat-bottomed pot with butter. 
• Mix all the ingredients except for the cinnamon sugar, and pour it in the pot. 
• Cover the pot with a lid and place it over medium coals. 
• Place a few warm coals on the lid. Bake it for an hour or longer, until the pumpkin pie has set. Stick a sharp knife through the middle to check if it’s cooked. 
• If it comes out clean, the pie is cooked.
• Sprinkle with cinnamon sugar and serve warm.
   

TIP:

• If you’re baking bread or anything else in a black flat-bottomed pot, remember to keep the heat under the pot low, otherwise the contents of the pot will burn easily. 
• Rather heat it from above. 
• Place some coals on the lid and ensure you replace them with warm coals once they have cooled. 
• It’s useful to put a layer of tinfoil, bigger than the lid, over the pot before you put on the lid. 
• When you lift the lid, the foil will prevent coals or ash falling into the food.