INGREDIENTS

• 155 g roasted broccoli
• 315 g roasted butternut
• 1 pack vegetarian chipolatas (Woolies)
• 2 cups cheddar, grated
• 1 onion, grated
• 30ml peppadews, chopped
• 500 ml milk
• 4 eggs
• 125 ml flour
• 10 ml baking powder

METHOD

• Pre heat the oven to 180 °C.
• Mix everything together and bake for 45 minutes, or until cooked through.
• Let cool in tin for 30 min, turn out and cool completely.
• Frost with savoury butter and cream cheese frosting.

‍

Photos: Nikki Symons, Sweet LionHeart