|125.00 g||butter — or margerine|
|4.00||eggs — extra-large|
|125.00 ml||flour — cake|
|15.00 ml||baking powder|
Halve the squashes and boil until done.
Scoop out the seeds and discard.
Scoop out the flesh and place in a sieve over a dish to drain off as much liquid as possible.
Preheat oven to 180 °C and grease an ovenproof dish with butter.
Cream the butter or margarine and sugar together well.
Beat in the eggs one at a time.
Sift the flour and baking powder into the butter mixture and stir in with the milk.
Stir in the squash flesh to produce a slack batter.
Pour into the prepared dish and bake for about 1 hour or until golden brown and done.