||quarter, peel, core, slice roughly, 1/8 inch thick.
||Cover, cook 20 minutes or until tender, over very low heat, stirring occasionally
||Cook over moderate heat 1 hour or until water has mostly evaporated, stirring occasionally. Should be very thick, stiff.
||Line mould, overlapping bread. Pack puree to form a dome 3/4 inch high in the middle. Cover with 4-5 strips bread. Pour any remaining butter over the bread. Bake in hot oven 30 minutes, or until bread at sides is golden brown. Cool 15 minutes or until firm enough. Turn out onto dish.