Eskort

Pumpkin & Madeira Bake with Whipped Vanilla Cream

Pumpkin & Madeira Bake with Whipped Vanilla Cream

Prep Time

10min

Cook Time

30min

Total Time

40min

Serves

8

Ingredients

  • Pumpkin & Madeira Bake
  • 500 g pumpkin, cooked and cut into cubes
  • 1 Madeira loaf, cut into blocks
  • 8 eggs
  • 1 L (4 C) cream
  • 30 ml (2 T) cinnamon
  • 15 ml (1 T) ginger
  • 15 ml (1 T) nutmeg
  • 125 ml (½ C) pumpkin seeds
  • 60 ml (¼ C) light brown sugar
  • Whipped Vanilla Cream
  • 250 ml (1 C) cream, chilled
  • 30 ml (2 T) castor sugar
  • 5 ml (1 t) vanilla essence
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Madeira Loaf (gluten): Use gluten-free Madeira loaf or gluten-free sponge cake.
  • Cream (lactose): Use coconut cream or non-dairy cream.

Method

  • Whipped Vanilla Cream
  • Whisk cold cream in a large bowl until frothy.
  • Add half the sugar and continue whisking until medium-stiff.
  • Add vanilla essence and the rest of the sugar and whisk until stiff peaks form.
  • Refrigerate until needed.
  • Pumpkin & Madeira Bake
  • Preheat oven to 180°C.
  • Add pumpkin and cake to a baking dish.
  • In a large mixing bowl, whisk the eggs, cream and spices together.
  • Sprinkle sugar over the cake and pumpkin and pour the cream mixture over.
  • Top with pumpkin seeds and bake for 30 to 40 minutes until golden.

Serve

Serve warm or cold with whipped vanilla cream.

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